Mollie Stone's Markets Recipes

Buttermilk Thyme Roasted Root Vegetables

Mollie Stone's Markets' Original Recipes

One of our Deli's most popular Fall recipes. This makes a great side dish for roasted meat entrees.

Yield: 4 to 6 servings



Preheat oven to 350 degrees F

Cut all vegetables and toss with buttermilk, salt and pepper until coated.

Add canola oil, honey, chili flakes, marjoram and thyme. Toss to coat evenly.

Spread evenly on a sheet pan and roast for 40 minutes, or until vegetables are caramelized and tender.

*No buttermilk? Substitute 1/4 teaspoon lemon juice and enough milk to make 1/4 cup.

Please note that some ingredients and brands may not be available in every store.

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Mollie Stone's Markets Recipes