Name: Roasted Root Vegetables with Raspberry Vinegar
Ingredients: 1 lb pound rainbow carrots, peeled, if large cut in half lengthwise; 2 parsnips, peeled and cut in half; 4 beets, peeled and cut in half or quarters depending on size; 3 large shallots, peeled and cut in half; 2 sweet potatoes, peeled and quartered; 8 Garlic cloves; 4 thyme sprigs, plus more thyme leaves for serving; 2 tbsp De La Rosa 100% Pure Avocado Oil; Kosher salt; 3 tbsp De La Rosa Organic Raspberry Vinegar

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Roasted Root Vegetables with Raspberry Vinegar

Gluten Free & More

Enjoy the perfect blend of earthy and tangy with our Roasted Root Vegetables, glazed in a vibrant raspberry vinegar reduction. A sweet-savory delight bursting with wholesome flavors!

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Course Side Dish

Servings

Ingredients

1 lb pound rainbow carrots, peeled, if large cut in half lengthwise
2 parsnips, peeled and cut in half
4 beets, peeled and cut in half or quarters depending on size
3 large shallots, peeled and cut in half
2 sweet potatoes, peeled and quartered
8 Garlic cloves
4 thyme sprigs, plus more thyme leaves for serving
2 tbsp De La Rosa 100% Pure Avocado Oil
Kosher salt
3 tbsp De La Rosa Organic Raspberry Vinegar

Instructions

Directions

Preheat oven to 400° F.
Place vegetables, garlic cloves, and thyme leaves in a roasting pan. Drizzle with olive oil, add salt and pepper, and toss to coat.
Roast for 45 minutes, turning every 15 minutes. Add the vinegar over the top and continue to roast for another 10 minutes or until the vegetables are fork-tender. Remove the thyme sprigs.