Sheet Pan Truffle Roasted Vegetables
Finishing your pan of roasted vegetables with truffle oil turns this side dish staple into a next-level, delicious accompaniment for your dinner.
Ingredients
- 3-4 medium carrots, peeled and sliced in 1-inch pieces
- ¾ lb. parsnips, peeled and sliced in 1-inch pieces
- 1 lb. broccoli, cut into florets
- 1 red onion, sliced into wedges
- 1 Tablespoon truffle oil, or more to taste
- 1 ½ Tablespoons olive oil
- Salt and pepper, to taste
- 1 Tablespoon thyme chopped, for garnish
- 3 Tablespoons grated Parmesan cheese, optional
Instructions
Heat oven to 425 F. Line two rimmed baking sheets with parchment paper, add the parsnips and carrots to one of them, and drizzle with 1 Tablespoon olive oil. Sprinkle with salt and pepper and toss to coat. Spread out the parsnips and carrots so they are in a single layer on one of the sheet pans.
Add the sheet pan with the carrots and parsnips to the oven and roast for 10 minutes. Meanwhile, cut the broccoli into florets, slice the red onion into wedges, and toss with the remaining olive oil. Sprinkle with salt and pepper and add to the second roasting pan. Roast both pans for another 20 minutes, turning each about halfway through their baking times (the carrots and parsnips need about 30 minutes, and the broccoli and onion about 20 minutes, depending on how crispy you like them).
When the vegetables are brown and crispy at the edges, remove from the oven and drizzle each pan with about ½ Tablespoon of the truffle oil to taste. Garnish with the thyme and grated Parmesan if desired and serve hot.
Recipe by Lakewinds Food Co-op at https://www.lakewinds.coop/recipes/all/truffle-veg/