Citrus Roasted Vegetables

Citrus Roasted Vegetables
Ingredients:
3 cups mixed root vegetables (carrots, sweet potatoes, parsnips)
2 tbsp Muskoka Blood Orange Infused Olive Oil
1 tbsp fresh thyme (optional)
Salt & pepper to taste
Instructions:
Preheat oven to 400°F (200°C).
Toss the chopped vegetables in blood orange olive oil, thyme, salt, and pepper.
Spread on a baking sheet and roast for 25-30 minutes, stirring halfway through.
Serve as a vibrant side dish with a citrus twist.