Mazola shared this Roasted Root Vegetable Medley recipe, a hearty, colourful side dish that brings out the natural sweetness of seasonal veggies. Tossed with herbs, almonds, and cranberries, it’s the perfect blend of earthy, crunchy, and tangy—ideal for holiday meals or cozy weeknight dinners.
Roasted Root Vegetable Medley
Serving Size: 6 Servings
Total Time: 1 hour 10 minutes
Ingredients:
- 3 pounds of assorted root vegetables, like heirloom carrots, beets, parsnips, etc.
- ¼ cup of Mazola Canola Oil
- Salt and pepper
- Toasted almond slivers
- Dried cranberries
- Chopped fresh rosemary and thyme
Directions:
- Preheat the oven to 425°F.
- Wash and peel vegetables.
- Cut all root vegetables in half lengthwise and place on a baking sheet.
- Toss with Mazola Canola Oil and sprinkle with salt and pepper.
- Spread out vegetables evenly in a single layer, do not overcrowd.
- Roast for 20 minutes.
- Flip and roast for an additional 20 minutes. Stir in the fresh herbs, reserving some for final garnish.
- If the vegetables look dry, drizzle a bit more oil and stir.
- Continue to cook for about another 20 minutes or until vegetables are crisp and browned.
- Remove from the oven and garnish with fresh herbs, almond slivers and dried cranberries.
