Olive Oil Roasted Root and Winter Vegetables
Recipes
Ingredients
- 3 shallots or 1 medium red onion, cut into quarters
- 2 large carrots (mixed colors), peeled and sliced into quarters lengthwise
- 3 shallots or 1 medium red onion, cut into quarters
- 1 medium sweet potato, peeled and cut into ½-inch wedges
- 1 large beet (red or golden), peeled and cut into ½-inch wedges
- 1 russet potato, cut into ½-inch wedges
- 2 purple potatoes, peeled and cut into ½-wedges
- 1 bulb of fennel, cut into ½-inch wedges
- 3 tablespoons of Jovial Reserve Blend Extra Virgin Olive Oil
- 1 sprig of rosemary, minced
- 6 fresh sage leaves, whole
- 1 clove of garlic, minced
- 2 teaspoons of sea salt
- 1 jar of jovial Cannellini Beans, drained and rinsed
- 1 teaspoon of balsamic vinegar
- 1 tablespoon of white wine
Instructions
- Insert a large baking pan in the oven. Preheat to 425°F for 30 minutes.
- In a large bowl combine all vegetables.
- In a small bowl stir together oil, rosemary, sage, garlic and salt.
- Stir in two teaspoons of oil mixture and balsamic vinegar into drained beans to marinate while the vegetables roast.
- Toss vegetables with remaining oil mixture until thoroughly coated.
- Remove baking pan from the oven. Spread vegetable mixture on the hot pan in a single layer.
- Roast for 15 minutes, then remove pan from the oven, turn the vegetables with a metal spatula and sprinkle one tablespoon of wine on top. Place back in the oven and roast for 30 more minutes, turning again after 15 minutes.
- Add marinated beans to the pan, then bake for 10 more minutes.
- Let stand for 5 minutes, then serve.
