This is a very loose adaption of a recipe I found here.
I had gotten some amazing potatoes, carrots and beets in my CSA box this week. I liked the thought of a garlic-thyme dressing to go with. The dressing was outstanding. Not too lemony…not too garlic-y. Definitely a keeper.
Garlic Thyme Dressing
• 1 1/2 tbsp canola oil
• 2 tbsp extra virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp fresh ground pepper
• 1 1/2 tsp fresh lemon juice
• 4 large cloves of garlic
• 8-10 sprigs of thyme
Cut up your veg and toss with olive oil. Season with salt and pepper and roast at 400 for 30-40 mins.
In a food processor or blender mix garlic, oil, salt, pepper, lemon juice and thyme. You will get this beautiful, white, frothy dressing.
While the veggies are still hot pour dressing over and mix thoroughly.
Note: I roasted my beets in a separate baking dish. Beets tend to bleed when cooked and I didn’t want my potatoes and carrots dyed completely red (I didn’t mind the hint of red when I combined the potatoes and carrots with the beets, it was actually pretty).
This is soooo good. The dressing is nice and light and the sweetness of the veg is intensified by roasting them. I will be making this again.