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250ml British Infused Olive Oil Blend – infused oil for roast flavor
Garden Infuzions

Herb-Roasted Root Vegetables with British Infused Olive Oil Blend

Herb-Roasted Root Vegetables with British Infused Olive Oil Blend is an easy British-inspired side dish made with potatoes, carrots, parsnips, sweet potatoes, and red onions. The infused olive oil adds classic thyme, rosemary, sage, parsley, marjoram, dill, bay leaf, and black pepper flavor.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Side Dish
Cuisine: British-Inspired
Calories: 215
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound Baby Potatoes halved or quartered if large
  • 3 large Carrots peeled and cut into 1-inch pieces
  • 3 large Parsnips peeled and cut into 1-inch pieces
  • 1 large Sweet Potato peeled and cut into 1-inch cubes
  • 1 large Red Onion cut into thick wedges
  • 3 tablespoons British Infused Olive Oil Blend
  • 1 teaspoon Kosher Salt or to taste
  • 1/2 teaspoon Black Pepper or to taste
  • 2 tablespoons Fresh Parsley chopped, for garnish
  • 1 teaspoon Lemon Juice optional, for finishing

Method
 

  1. Equipment: Large rimmed baking sheet, parchment paper, large mixing bowl, chef’s knife, cutting board, spatula.
  2. Prep Time: 15 minutes
  3. Cook Time: 45 minutes
  4. Total Time: 60 minutes
Preheat and Prepare (10 minutes):
  1. Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper. Cut the potatoes, carrots, parsnips, sweet potato, and red onion into similar-sized pieces.
Season the Vegetables (5 minutes):
  1. Add all vegetables to a large mixing bowl. Drizzle with British Infused Olive Oil Blend and sprinkle with kosher salt and black pepper. Toss until every piece is evenly coated.
Arrange for Roasting (2 minutes):
  1. Spread the vegetables across the prepared baking sheet in a single layer. Leave space between pieces so the vegetables roast instead of steam.
Roast Until Caramelized (43 minutes):
  1. Roast for 25 minutes, then turn the vegetables with a spatula. Continue roasting for 18 to 20 minutes, or until the potatoes and parsnips are fork-tender and the edges are deeply golden.
Finish and Serve (2 minutes):
  1. Transfer the vegetables to a serving bowl. Sprinkle with chopped parsley and add optional lemon juice. Serve hot.

Nutrition

Serving: 1servingCalories: 215kcalCarbohydrates: 37gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gSodium: 355mgFiber: 6gSugar: 9g

Notes

Do not overcrowd the baking sheet. Use two pans if necessary so the vegetables can caramelize properly. Rutabaga, turnips, beets, celeriac, or butternut squash may be substituted or added. Cut very dense vegetables slightly smaller than potatoes and carrots so everything finishes cooking at the same time.

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