This fall recipe highlights the rich flavors of roasted carrots and sweet potatoes, enhanced by the fragrant blend of Herbes de Provence-Infused Olive Oil.
The infusion of thyme, oregano, and lavender in the oil adds a rustic, Mediterranean twist, perfectly complementing the natural sweetness of the root vegetables.
A drizzle of maple balsamic glaze brings it together with a tangy-sweet finish. Whether preparing a holiday meal or a simple autumn dinner, this dish offers a beautifully aromatic and flavorful side to elevate any table.
Ingredients:
- 4 large carrots, peeled and cut into sticks
- 2 medium sweet potatoes, peeled and cubed
- 3 tbsp Herbes de Provence-Infused Olive Oil
- 2 tbsp Maple Balsamic Vinegar
- 1 tbsp pure maple syrup
- 1 tsp Dijon mustard
- Fresh thyme sprigs (for garnish)
- Salt and freshly cracked black pepper to taste
- 1/4 cup crumbled goat cheese (optional)
Instructions:
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the carrots and sweet potatoes with Herbes de Provence Olive Oil, salt, and pepper until well coated.
- Spread the vegetables evenly on the baking sheet and roast for 25-30 minutes, flipping halfway through, until the carrots and sweet potatoes are tender and caramelized.
- While the vegetables roast, prepare the dressing by whisking together the Maple Balsamic Vinegar, maple syrup, and Dijon mustard in a small bowl.
- Once the vegetables are roasted, transfer them to a serving dish and drizzle the maple balsamic dressing over them. Toss gently to coat.
- Garnish with fresh thyme sprigs and, if desired, sprinkle with crumbled goat cheese for a creamy contrast to the sweetness.
This dish is full of cozy, earthy flavors and works wonderfully as a side for any fall meal, capturing the essence of roasted root vegetables with a delightful sweet and tangy glaze.
"In autumn, the flavors deepen just as the colors do."