Truffle-Infused Roasted Root Vegetable Medley
This Truffle-Infused Roasted Root Vegetable Medley is an elegant and hearty side dish that showcases the earthy flavors of seasonal root vegetables. The combination of red potatoes, sweet carrots, and nutty parsnips, roasted to perfection, creates a symphony of taste and texture that pairs wonderfully with any main course. The addition of aromatic thyme and a drizzle of luxurious truffle oil elevates the dish, making it perfect for special occasions or a cozy dinner at home. Impress your guests with this simply delightful recipe that’s as beautiful as it is delicious.
N/A
Servings
40
Calories
10
Ingredients
Ingredients
red potatoes
3 (cubed)
carrots
3 (peeled and cut into thirds)
parsnips
3 (peeled and cut into thirds)
red onion
1 (peeled and quartered)
garlic cloves
8 (peeled)
extra virgin olive oil
1/4 cup (none)
fresh thyme
3 sprigs (none)
salt
to taste (none)
black or white truffle oil
2 tablespoons (none)
pepper
to taste (none)
Instructions
1
Preheat the oven to 425°F (220°C).
2
In a large mixing bowl, combine the cubed red potatoes, chopped carrots, chopped parsnips, quartered red onion, and peeled garlic cloves.
3
Drizzle the extra virgin olive oil over the vegetables. Add fresh thyme, and season generously with salt and pepper. Toss the mixture until all the vegetables are well-coated with oil and seasonings.
4
Spread the vegetable mixture evenly onto a large sheet pan, ensuring they are not overcrowded to achieve even roasting.
5
Place the sheet pan on the top rack of the preheated oven and roast for 20-25 minutes or until the vegetables are tender and golden.
6
Carefully remove the sheet pan from the oven and give the vegetables a good stir.
7
Drizzle the roasted vegetables with the truffle oil and return them to the oven for an additional 5 minutes to absorb the flavors.
8
After roasting, remove the thyme sprigs and, if desired, garnish with fresh thyme leaves before serving. Enjoy your sophisticated side dish!
Nutrition Information
1.5
Fat
6.5
Carbs
0.7
Protein
1
Fiber
0.8
Sugar
Frequently Asked Questions
Frequently Asked Questions
What are the primary vegetables in the Truffle-Infused Roasted Root Vegetable Medley?
The primary vegetables used in this recipe are red potatoes, carrots, parsnips, and red onion.
What oven temperature is required for roasting these root vegetables?
The oven should be preheated and set to 425°F (220°C) for roasting.
How long should the vegetables roast before adding the truffle oil?
The vegetables should be roasted for an initial 20-25 minutes before adding the truffle oil.
Is this Truffle-Infused Roasted Root Vegetable Medley vegetarian?
Yes, this recipe is vegetarian-friendly as it consists of vegetables, oils, and herbs.
When should the truffle oil be added to the dish?
The truffle oil should be drizzled over the vegetables after the initial roasting period, then returned to the oven for 5 minutes.
How many garlic cloves are used in this recipe?
This recipe calls for 8 peeled garlic cloves to be roasted with the vegetables.
What type of truffle oil can be used?
You can use either black or white truffle oil depending on your preference.
How should the carrots and parsnips be prepared?
Both the carrots and parsnips should be peeled and cut into thirds before roasting.
What is the recommended way to prepare the red onion?
The red onion should be peeled and quartered.
Should the red potatoes be peeled?
The recipe specifies that the red potatoes should be cubed, but does not require peeling.
How many calories are in a serving of this dish?
There are approximately 40 calories per serving.
What is the fat content per serving?
Each serving contains approximately 1.5 grams of fat.
How many carbohydrates are in one serving?
There are 6.5 grams of carbohydrates per serving.
Does this recipe provide any dietary fiber?
Yes, each serving provides 1 gram of dietary fiber.
How much protein is in this root vegetable medley?
Each serving contains approximately 0.7 grams of protein.
What herb is used to season the vegetables?
Fresh thyme sprigs are used during the roasting process.
On which oven rack should the sheet pan be placed?
The sheet pan should be placed on the top rack of the preheated oven.
How much extra virgin olive oil is needed for the initial toss?
The recipe requires 1/4 cup of extra virgin olive oil.
Should I remove the thyme sprigs before serving?
Yes, the thyme sprigs should be removed after roasting is complete.
How do I ensure the vegetables roast evenly?
Spread the vegetables evenly onto a large sheet pan and ensure they are not overcrowded.
Is this dish suitable for holiday meals?
Yes, it is tagged as a holiday dish and is elegant enough for special occasions.
Can I garnish the dish with anything?
Yes, you can garnish the finished dish with fresh thyme leaves for presentation.
How much sugar is in a serving?
There is 0.8 grams of sugar per serving.
What kind of texture can I expect from the roasted vegetables?
The vegetables should be tender and golden with a symphony of nutty and earthy textures.
How much truffle oil is used in the recipe?
The recipe calls for 2 tablespoons of truffle oil.
Does the recipe include sodium or cholesterol information?
No, the specific sodium and cholesterol values are not provided in this nutritional data.
How many ingredients are required in total?
There are 10 ingredients required for this recipe.
Is the garlic chopped or whole?
The garlic cloves are used whole and peeled.
Can I substitute the red onion?
While red onion is specified for flavor and color, other onions can be used if necessary.
Is this recipe considered easy to make?
Yes, it is tagged as an 'easy recipe' suitable for home cooks.