Mediterranean olive oil and herb roasted root vegetables

This recipe offers a symphony of flavors, combining the richness of the olive oil and the earthiness of the root vegetables, perfect for a refined Mediterranean-style dish, with olive oil as a key ingredient. 

Ingredients

• 2 medium carrots, peeled and sliced
• 2 parsnips, peeled and sliced
• 1 small sweet potato, peeled and cubed
• 1 small beetroot, peeled and cubed
• 1 red onion, cut into wedges
• 1/4 cup extra virgin olive oil (for example from il circolo)
• 2 cloves garlic, minced
• 1 tsp fresh rosemary, chopped
• 1 tsp fresh thyme, chopped
• Salt and freshly ground black pepper
• Zest of 1 lemon
• 2 tbsp balsamic vinegar

Method

1. Preheat your oven to 200°C (400°F).
2. In a large bowl, combine the carrots, parsnips, sweet potato, beetroot, and red onion.
3. In a small bowl, whisk together olive oil, garlic, rosemary, thyme, salt, pepper, and lemon zest.
4. Pour the olive oil mixture over the vegetables and toss well to coat evenly.
5. Spread the vegetables in a single layer on a baking sheet.
6. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and caramelized.
7. Drizzle with balsamic vinegar and toss gently before serving.