FREE SHIPPING ON ORDERS OVER $100 (U.S. ONLY)

Roasted Root Vegetables

Fire and thyme add an aromatic depth to sweet root vegetables

INGREDIENTS

Servings: 4
1.0
Butternut Squash
1.0
Red Onion
1.0
Acorn Squash
1.0
cup
Baby Corn
8.0
Garlic Cloves, whole, paper on
4.0
Thyme Sprigs, fresh
4.0
tbsp
Extra Virgin Olive Oil
NaN
Salt & Pepper
OVEN TEMP: Medium/Medium
TOTAL TIME: 20 mins

DIRECTIONS

1. Preheat Carbon oven to medium/medium

2. Dice into 1/2” pieces or slice into 1/4” thick slices.

3. Season with extra virgin olive oil, salt and pepper, and toss to coat.

4. Spread a single layer on a ½ sheet pan.

5. Roast until well caramelized and tender, turning frequently.

Chef's note

Turn regularly until evenly browned