The holidays are a time to indulge. Whether that’s helping yourself to an extra serving of cheesecake at the dinner table or, if you’re like me, finally going for that white truffle oil at Whole Foods just because; December is really as good a time as any to just go for it.
Last week, I was on winter break from school and found myself wandering through the aisles of Whole Foods when I started craving roasted vegetables (try browsing the vegetable section of Whole Foods and then tell me it doesn’t leave you craving delicious healthy vegetables). I picked up some baby carrots and red potatoes and roasted them with white truffle oil and you know what? Even though I was ‘indulging’ with the white truffle oil, this side made me feel a lot better about all the holiday candy that I was eating.
Roasted Potatoes and Baby Carrots
1 bunch baby carrots with green stems cut off to 1/4 inch
6-7 small red potatoes, chopped in quarters
1/2 tsp red peper flakes
1 tsp oregano
1 tsp dried basil
2 Tbsp garlic, minced
1/4 cup Parmesan cheese
Extra virgin olive oil
3-4Tbsp White Truffle Oil
In a bowl, place the red potatoes and carrots.
Add the red pepper flakes, oregano, basil, minced garlic, white truffle oil and enough extra virgin olive oil to cover the vegetables lightly.
Place vegetables in a 9×13 Pyrex dish in a single layer.
Bake in a 400 degree F oven for 30 minutes. Mix the vegetables.
Pour Parmesan cheese over vegetables.
Bake for 30 more minutes.
Source: Innochka’s Kitchen