About This Recipe
These mouth-watering roasted veggies are a perfect base for a simple and healthy side dish or main salad with vibrant colors and tons of flavor. Garlic olive oil adds a special finishing touch that transforms even the most common veggies!
Ingredients
At Oliviers&Co
Everyday Olive Oil
Garlic Olive Oil
Salt & Herbs Mix for Pasta and Salad
Premium Balsamic Vinegar from Modena
Salt from Camargue
Pepper
At the market
1 broccoli head, cut into florets
2 carrots, peeled and sliced lengthwise in quarters
1/2 pumpkin, thinly sliced with skin on
1 zucchini, cut into round slices
1 red onion, thinly sliced
1/2 celeriac, peeled and cubed
4 garlic cloves
Fresh thyme
4 sprigs baby spinach
1 cup arugula
2 chervil sprigs, finely chopped
6 dill sprigs, finely chopped
Directions
Preheat oven to 450°F.
Spread the vegetables on a baking tray lined with parchment paper. Toss generously with olive oil, salt & herbs mix, pepper and sprinkle with fresh thyme.
Toss to coat. Roast for approximately 20 minutes, until tender, or to your preference.
Drizzle of garlic olive oil over all the veggies and set aside to cool.
Divide roasted vegetables among four plates. Divide baby spinach and arugula and sprinkle with dill and chervil.
Finish with a drizzle of olive oil and a few drops of balsamic vinegar. Season with pepper and serve.