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Roasted Root Vegetables with Reduction of Grape Must


30 ml reduction of grape must – Feriane’s Arrope
60 ml extra virgin olive oil
454 g parsnips, peeled and cut lengthwise into 2 pieces or cut into 4 pieces widthwise
454 g peeled carrots [Do not remove the stem with the leaves (keep about 2 cm)]
150 g baby turnips, peeled (Leave them whole)
4 french shallots, peeled and cut into 2 pieces
1 head of garlic with the peel, cloves separated
8 sprigs fresh thyme
Sea salt to taste
Pepper to taste


In a large bowl, combine reduction of grape must and extra virgin olive oil.

Add parsnips, carrots, turnips, shallots, garlic and thyme. Toss to coat.

On a baking sheet lined with parchment paper, place the mixture of root vegetables.

Season with salt and pepper and place in the oven for about 30 minutes at 375°F or until vegetables are tender.

Portions: 6

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