White Truffle Roasted Veggies
Roast up a veggie medley that's bursting with flavour. Follow these easy steps and you'll be the life of the potluck party!
INGREDIENTS:
2 cups mixed vegetables (carrots, sweet potatoes, zucchini, bell peppers, etc.)
2 tbsp olive oil
Salt and pepper, to taste
1 tbsp fresh thyme (optional)
2 tbsp white truffle oil
METHOD:
1. Preheat oven to 400°F (200°C).
2. Cut vegetables into bite-sized pieces. Toss with olive oil, salt, pepper, and thyme (if using).
3. Spread vegetables on a baking sheet in a single layer. Roast for 25-30 minutes, flipping halfway through, until tender and golden.
4. Once veggies are done, drizzle with white truffle oil.
5. Serve warm as a side dish or light meal.
