Roasted Root Vegetables with Raspberry Vinegar
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!
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.
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