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250ml Hungarian Infused Olive Oil Blend – paprika caraway thyme
Garden Infuzions

Roasted Root Vegetables with Hungarian Blend Olive Oil

Sweet carrots, earthy parsnips, tender potatoes, and red onion roast into a deeply flavorful side with the smoky, herb-rich warmth of Hungarian Infused Olive Oil Blend.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Side Dish
Cuisine: American, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 pounds carrots peeled and cut into 2-inch pieces
  • 1 1/2 pounds Yukon gold potatoes cut into 1 1/2-inch chunks
  • 1 pound parsnips peeled and cut into 2-inch pieces
  • 1 large red onion cut into wedges
  • 3 tablespoons Hungarian Infused Olive Oil Blend
  • 1 tablespoon extra virgin olive oil
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 2 cloves garlic minced
  • 1 tablespoon chopped fresh parsley for finishing
  • 1 tablespoon lemon juice optional

Equipment

  • 1 Rimmed baking sheet large enough to hold vegetables in a single layer
  • 1 Large mixing bowl for tossing vegetables with oil and seasonings
  • 1 Spatula for turning vegetables during roasting
  • 1 Chef Knife for cutting vegetables
  • 1 Cutting board for prep work

Method
 

Instructions
  1. 1. Heat the oven to 425°F and place a large sheet pan in the oven while it preheats if you want extra browning.
  2. 2. In a large bowl, combine the carrots, potatoes, parsnips, and red onion.
  3. 3. Add the Hungarian Infused Olive Oil Blend, extra virgin olive oil, salt, black pepper, smoked paprika, thyme, and garlic. Toss until every piece is well coated.
  4. 4. Spread the vegetables in a single layer on the sheet pan.
  5. 5. Roast for 20 minutes, then use a spatula to turn the vegetables for even color.
  6. 6. Roast for another 18 to 20 minutes, until the vegetables are tender and the edges are browned.
  7. 7. Taste and adjust with a little more salt if needed.
  8. 8. Finish with parsley and a squeeze of lemon juice if you want a brighter finish.
  9. 9. Serve warm right from the pan.

Notes

Choose root vegetables that are firm and fresh for the best texture. The Hungarian blend gives the tray a smoky, herb-forward character, so keep the seasoning simple and let the roast do the work. For a softer finish, cover the pan loosely with foil for the first 15 minutes, then uncover to brown.

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