Garlic Roasted Root Vegetables with Blueberry Vinaigrette
Garlic Oil brings depth to caramelized fall vegetables, while Blueberry Vinegar adds brightness — the perfect side for any wine in this release.
Ingredients
- 2 cups mixed root vegetables (carrots, beets, parsnips, sweet potatoes) diced
- 2 Tbsp Dry Creek Olive Co. Garlic Olive Oil
- 1 Tbsp Dry Creek Olive Co. Blueberry Balsamic Vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- salt & pepper
Instructions
- Toss vegetables in Garlic Oil, salt, and pepper. Roast at 400°F until tender, 30–35 min.
- Whisk Blueberry Balsamic Vinegar, mustard, honey, and a splash of Garlic Oil for vinaigrette.
- Drizzle vinaigrette over roasted vegetables before serving.
Notes
Pair with: Roussanne, Grenache, Viognier, Counoise — versatile, bright, and deliciously seasonal.