February 03, 2025

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The Olive Twist, a culinary boutique and online retailer, allows you to taste and match over 25 olive oils and 25 of Italy's finest aged balsamic vinegar condimentos to your personal palate.

We encourage you to create your own twist and enjoy the experimentation of flavor fusions. As a bonus, our samplings are rich in antioxidants that add to our health benefits without losing the quality of flavor.

Roasted Vegetables with Horseradish Glaze

Ingredients

4 medium carrots, diced

3 parsnips, diced

Cauliflower

8 round shallots

3 fennel bulbs

Olive oil for roasting

Salt and pepper

Horseradish Glaze

3-4 tbsp freshly grated horseradish, to taste (or 2-3 tbsp from a jar)

2 tbsp lemon balsamic

4 tbsp extra-virgin olive oil

1 tsp Garlic & Herb Blend

½ tsp sugar

Salt and pepper

Preheat the oven to 350 degrees.

Arrange the carrots and parsnips on a rimmed roasting tray, toss with a little oil and cook for 15 minutes.

Meanwhile, cut the shallots in half from top to bottom and peel. Remove any fronds from the fennel, reserving them to garnish, and discard the tough outer layer. Cut the fennel into wedges. Arrange the shallots and fennel in a second rimmed roasting tray, toss with a little oil and put in the oven alongside the carrots and parsnips. Cook until all the vegetables are very tender and slightly caramelized around the edges, for about 20-30 minutes.

Combine the horseradish with the lemon balsamic, Garlic & Herb Blend, extra-virgin olive oil, salt, pepper and sugar. Season. Drizzle the dressing onto the cooked vegetables and garnish with the fennel fronds, if using. Serve with a roasted pork loin, beef roast, or roasted chicken.