Roasted vegetables, with their vibrant colors and caramelized flavors, make a versatile and delicious addition to festive meals, perfect for any gathering.
This recipe for roasted root vegetables uses rainbow carrots, parsnips, beets, sweet potatoes, and shallots, but can easily adapt to any combination of root vegetables.
Being gluten-free, dairy-free, vegan-friendly, and certified Kosher, this roasted vegetables dish caters to diverse dietary needs without sacrificing flavor.
The combination of De La Rosa 613 Avocado Oil and raspberry vinegar elevates the flavors, providing a light sweetness and tang that transforms the dish.
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