Herb Roasted Root Vegetables with Oregano Garlic Honey
A delicious autumn side dish utilizing seasonal root vegetables and medical oregano garlic honey to enhance flavoring and feel.
Servings: 4 servings
Equipment
- 1 Large Mixing Bowl
- 1 Baking Sheet
- Parchment Paper
- 1 Vegetable Peeler
- 1 knife and cutting board
- Measuring spoons
- spoon or spatula for tossing vegetables
- serving dish
Ingredients
- 3 medium carrots peeled and chopped into little cubes
- 2 medium beets peeled and chopped into little cubes
- 2 parsnips peeled and cut into little cubes
- 2 tbsp olive oil extra virgin
- 1 tsp dried oregano
- ½ tsp sea salt or to taste
- ½ tsp ground black pepper or to taste
- ½ tsp garlic powder optional
- 2 tbsp garlic oregano honey plus 2-3 cloves of garlic
- fresh parsely chopped, for garnish
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
- Chop root vegetables into small cubes.
- In a large bowl, toss the carrots, beets, and parsnips with olive oil, salt, pepper, garlic powder, dried oregano, oregano garlic honey, and whole cloves until evenly coated.
- Spread the vegetables in a single layer on the prepared baking sheet. Roast for 30–35 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized.
- Remove from the oven and transfer to a serving dish, garnish with chopped parsley, drizzle with more oregano garlic honey and serve warm.