Photo: Lars Blankers
Roasted Root Vegetables with Truffle Oil & Thyme
9 ingredients
10 min + 25 min
6
openrecipes
A savory side that’s perfect for holiday meals or anytime you need a hearty and flavorful vegetable side dish. The truffle oil is added at the end since continued heating will compromise the delicate flavor.
Estimated Nutrition (whole recipe, rough)
418
Calories
8g
Protein
14g
Fat
70g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parsnip | 1/2 cup (78g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Truffle | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 Red Potatoes, Cubed
- 3 Carrots, Peeled, Cut Into Thirds
- 3 Parsnips, Peeled, Cut Into Thirds
- 1 Red Onion, Peeled And Quartered
- 8 cloves Garlic, Peeled
- ¼ cups Extra Virgin Olive Oil
- 3 sprigs Of Fresh Thyme Plus Extra Leaves For Garnish If Desired
- 1 pinch Salt And Pepper
- 2 Tablespoons White (or Black) Truffle Oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes