Herb and Walnut Oil Roasted Veggies

Herb and Walnut Oil Roasted Vegetables


Here is a very simple, yet delicious recipe that I made using some of the great vegetables I receive each week from my CSA Bluebird Gardens.  Each week I get a box filled with lots of different vegetables that I normally don’t buy in the store, so it is a great opportunity to try new things.





8-10 Baby Red Potatoes
2 Red Beets
8-10 Garlic Cloves
Fresh Rosemary, Sage, Thyme
Walnut Oil
Salt and Pepper

  1. Dice up the potatoes and beets into 3/4 inch cubes
  2. Peel and cut the ends off the garlic cloves (leave them whole)
  3. Drizzle a cookie sheet with Walnut Oil
  4. Place beets, garlic and potatoes on cookie sheet and roll around in the Walnut Oil
  5. Layer herbs on top of the vegetables
  6. Drizzle a bit more Walnut Oil on top
  7. Salt and Pepper to taste
  8. Set oven to 400 and bake for about 30 minutes tossing veggies every 10 minutes
After you take the cookie sheet out of the oven, remove the stems of herbs as they get a bit dried out and crunchy from baking.  The flavor gets added to the veggies though, so it is definately worth using them if you happen to have fresh herbs in the garden.

This side dish was so easy.  Everything was so fresh and the color of the beets made for a beautiful dish.  Using Walnut Oil instead of Olive Oil gave the dish a nice nutty flavor.  Walnut Oil is something that I have not used much of in the past, but I met Olivia Gonzalez from Limerock Orchards who produces some fantastic Walnut Oil.  Since I’ve tried it, I’m hooked.

Let me know what you think of it, or how you changed it to make it even better.


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