Herb roasted veges



1/4 cup Frantoio Extra Virgin Olive Oil
1 large sweet potato (kumara), peeled, halved and cut into 1-inch pieces
2 large carrots, sliced into 1/2-inch rounds
2 large parsnips, peeled and sliced into 1/2-inch rounds
1 medium red onion, cut into 1 inch slices
5 garlic cloves, smashed
1 tablespoon thyme, chopped
salt and pepper

1 teaspoon Dijon mustard
1 small shallot, finely chopped
2 tablespoons Frantoio Extra Virgin Olive Oil
2 tablespoons Balsamic Vinegar
salt and pepper


Preheat the oven to 180 degrees celsius. Line a baking tray with baking paper. 
Combine the olive oil, sweet potato, carrots, parsnips, onion, garlic and thyme in a large bowl. 
Season vegetables with salt and pepper and spread onto the prepared baking sheet. 
Roast veges until tender and turning golden brown, around 40 minutes, turn halfway through. 
Mix all of the vinaigrette ingredients in a small bowl. 
Transfer roasted vegetables to a serving dish and toss with the vinaigrette. 
Enjoy with herbed lemon chicken 

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