Roasted Root Vegetables With Truffle Oil & Thyme

• 3 red potatoes, cubed
• 3 carrots, peeled, cut into thirds
• 3 parsnips, peeled, cut into thirds
• 1 red onion, peeled, quartered
• 8 garlic cloves, peeled
• 1/4 cup extra virgin olive oil
• 3 sprigs fresh thyme
• salt & pepper
• 2 tablespoons white truffle oil or 2 tablespoons black truffle oil

1. reheat oven to 425*.
2. Place potatoes, carrots, parsnips, onion & garlic onto a sheet pan.
3. Drizzle the vegetables with olive oil. Add thyme, Sprinkle with salt & Pepper. Toss together.
4. Place on top rack of oven and roast 20-25 min until tender. Remove sheet pan from oven, stir vegetables & drizzle with truffle oil. Place back in oven for another 5 minute Remove thyme sprigs and Garnish with Fresh Thyme if desired. Enjoy.

red potatoes, carrots, parsnips, red onion, garlic, extra virgin olive oil, thyme, salt, oil

Taken from www.food.com/recipe/roasted-root-vegetables-with-truffle-oil-thyme-501231 (may not work)