This recipe puts a new spin on a classic roasted vegetable dish by pairing your favorite fall veggies with vibrant and aromatic Blood Orange Thyme Olive Oil. If you don’t have Blood Orange Thyme on hand, though, don’t worry! You can try this recipe with Roasted Garlic, Greek Basil & Garlic, Lemon Basil & Garlic, Greek Oregano & Garlic, Jalapeno, or Rosemary Infused Olive Oil. They all work wonders in this dish!
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Harvest Moon Roasted Vegetables
Ingredients
- 1 c butternut squash, chopped
- 1 c carrots, peeled and chopped
- 1/2 c turnips or rutabega, peeled and chopped
- 1/2 c parsnips, peeled and chopped
- 1/2 c celeriac, peeld and chopped
- 1 small onion, peeled and chopped
- 1/4 c your favorite Pickle Creek Herb-Infused Olive Oil
- 1 Tbsp fresh thyme leaves
Ingredients
- 1 c butternut squash, chopped
- 1 c carrots, peeled and chopped
- 1/2 c turnips or rutabega, peeled and chopped
- 1/2 c parsnips, peeled and chopped
- 1/2 c celeriac, peeld and chopped
- 1 small onion, peeled and chopped
- 1/4 c your favorite Pickle Creek Herb-Infused Olive Oil
- 1 Tbsp fresh thyme leaves
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Instructions
Preheat oven to 425F. Make sure your rack is in the center of your oven for roasting.
Chop your vegetables, cutting them into large, 1-inch chunks, doing your best to keep all your pieces about the same size so they will cook evenly in the oven.
(NOTE: If you would prefer to leave the peels on your carrots, turnips, or parsnips, you can do that, especially if your vegetables have tender skins.)
Place your chopped veggies on a rimmed baking sheet. Drizzle with your favorite Pickle Creek Infused Olive Oil, season with salt (1/2 to 1 tsp) and black pepper (1/4 to 1/2 tsp), and toss to coat the veggies with the seasoned olive oil.
(NOTE: You can also swap other root vegetables into this recipe, or if you prefer you can just stick to one vegetable, such as butternut squash, as long as in the end you have 3-4 cups of cubed veggies, or enough to form an even layer of veggies on your baking sheet.)
Spread your veggies in an even layer on your baking sheet. Place the sheet in the oven and set your timer for 30 minutes.
At 30 minutes, remove the baking sheet from the oven so you can sprinkle the vegetables with the fresh thyme leaves. Toss to combine the veggies and thyme, and spread the veggies back into an even layer. Return the baking sheet to the oven and roast until the veggies are soft and caramelized, 10-15 minutes more. Enjoy!
