ROASTED WINTER VEGETABLES DRIZZLED WITH GARLIC PARMESAN CREMA
Another DELICIOUS dish ...
–– from the Queen Creek Olive Mill
1 pound carrots, peeled
1 pound parsnips, peeled
1 large sweet potato, peeled
1 small butternut squash, peeled and seeded (about 2 pounds)
3 tablespoons Queen Creek Olive Mill Robust Extra Virgin Olive Oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped flat-leaf parsley
Queen Creek Olive Mill Garlic Parmesan Crema
Roasting is an easy way to put a lot of vegetables on the table. Roasting brings out the natural sweetness in fall root veggies and winter squash. Drizzling the Crema over the vegetables adds a unique flavorful touch.
Preheat the oven to 425 degrees F. Cut the carrots, parsnips, sweet potato, and butternut squash into1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don’t cut them too small.
Place all the cut vegetables in a single layer on 2 baking sheets lined with parchment. Drizzle them with Robust Olive Oil, salt, and pepper. Toss well.
Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
Place on a serving dish and drizzle with Garlic Parmesan Crema. Sprinkle with parsley and serve hot.
Wine Pairing: Chardonnay
Products Used: Robust Olive Oil, Garlic Parmesan Crema
Wow…. all I can say is YUM!!! Roasted veggies are the BEST way to eat veggies, mmmm that caramelized flavour, I’m drooling! I’ve never seen that crema anywhere, although I am in Canada so that might be why (we can’t have nice things here :P), any ideas for a substitute? Sounds like the perfect topper for these delicious little guys.
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