Roasted Root Veggies with Garlic Thyme Dressing
Roasted Root Veggies with Garlic Thyme Dressing
Cut up your veg and toss with olive oil. Season with salt and pepper and roast at 400 for 30-40 mins.
In a food processor or blender mix garlic, oil, salt, pepper, lemon juice and thyme. You will get this beautiful, white, frothy dressing.
While the veggies are still hot pour dressing over and mix thoroughly.
Note: I roasted my beets in a separate baking dish. Beets tend to bleed when cooked and I didn’t want my potatoes and carrots dyed completely red (I didn’t mind the hint of red when I combined the potatoes and carrots with the beets, it was actually pretty).
Ingredients
Directions
Cut up your veg and toss with olive oil. Season with salt and pepper and roast at 400 for 30-40 mins.
In a food processor or blender mix garlic, oil, salt, pepper, lemon juice and thyme. You will get this beautiful, white, frothy dressing.
While the veggies are still hot pour dressing over and mix thoroughly.
Note: I roasted my beets in a separate baking dish. Beets tend to bleed when cooked and I didn’t want my potatoes and carrots dyed completely red (I didn’t mind the hint of red when I combined the potatoes and carrots with the beets, it was actually pretty).
