faux foodie

Roasted Root Vegetables w. Truffle Oil
May 10, 2011, 11:33 pm
Filed under: appetizer, Cocktail, Company, side dish

Make this with whatever combination of root vegetables you have on hand! The below is a guideline only. After loving truffle oil on fattening things (mac and cheese, fries, etc), enjoying the indulgence on something so healthy feels awesome!

Brussel sprouts
1 rutabaga (peeled and diced
1 fennel bulb (halved and cut into strips)
1 daikon (peeled and diced)
1 large onion (cut into large slices)
Garlic cloves (chopped)
a few TBs olive oil
a few TBs balsamic vinegar
salt to taste
truffle oil to taste
fresh herbs of your choice

Preheat oven to 425 degrees. Place chopped veggies in a bowl and toss with oil, vinegar, and salt. Place in glass roasting dishes and bake for 45 minutes or until caramelized. Stir every 10-15 minutes to avoid burning. Remove from heat, drizzle with truffle oil, toss with herbs, and serve!

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