Name: Roasted Root Vegetables and Shallots
Prep time: 10 min
Cook time: 25 min
Yield: 4 Servings
Ingredients: 3 Frieda’s shallots, peeled and halved; 1 cup halved baby rainbow carrots; 2 Frieda’s gold beets, peeled and quartered; 1 cup quartered baby potatoes; 1 cup Stokes Purple® sweet potato, peeled and diced into 2-inch matchsticks; 1 cup halved radishes; 2 cloves garlic, minced; 3 fresh thyme sprigs; 1 teaspoon kosher salt; 1/4 cup olive oil; 1/2 teaspoon freshly cracked black pepper; Flaky sea salt

Ingredients

3 Frieda’s shallots, peeled and halved
1 cup halved baby rainbow carrots
2 Frieda’s gold beets, peeled and quartered
1 cup quartered baby potatoes
1 cup Stokes Purple® sweet potato, peeled and diced into 2-inch matchsticks
1 cup halved radishes
2 cloves garlic, minced
3 fresh thyme sprigs
1 teaspoon kosher salt
1/4 cup olive oil
1/2 teaspoon freshly cracked black pepper
Flaky sea salt

Cooking Steps

1

Preheat oven to 425 degrees and line baking sheet with parchment paper.
2

In large bowl, combine all ingredients except thyme and flaky sea salt; toss well to combine.
3

Place vegetables on baking sheet in even layer and roast 15 minutes.
4

Add thyme sprigs to baking sheet and stir vegetables; continue to roast until fork-tender and browned, 10-15 minutes.
5

Transfer vegetables to platter and sprinkle with flaky sea salt

Top Products

Roasted Root Vegetables and Shallots

4

10 min

25 min

4

10 min

25 min

Ingredients

Cooking Steps

1

2

3

4

5

Where to Buy Frieda’s

Where to Buy Frieda’s

Roasted Root Vegetables and Shallots

4

10 min

25 min

4

10 min

25 min

Ingredients

Cooking Steps

1

2

3

4

5

Where to Buy Frieda’s

Where to Buy Frieda’s

Featured Recipes

Watermelon Radish Avocado Toast

Zesty Guava Limeade

Jackfruit, Dragon Fruit & Kiwi Salad

Granola Crust Tartlets with Pink Lemon Curd and Candied Pink Lemons

Passion Fruit Lemon Bars