Avocado Oil Roasted Root Vegetables with Garlic Herb Crumble

Ingredients

• 2 lbs mixed root vegetables (e.g., potatoes, carrots, sweet potatoes), peeled and chopped into 1-inch pieces
• 3 tablespoons NON-GMO AVOCADO OIL EXPELLER PRESSED
• 1/2 cup Garlic & Herb Bread Crumbs
• 1 tablespoon melted butter (optional, for crumble)
• salt and black pepper to taste

Steps

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   In a large bowl, toss the chopped vegetables with 2 tablespoons of NON-GMO AVOCADO OIL EXPELLER PRESSED, salt, and pepper until evenly coated.

3. 3

   Spread the seasoned vegetables in a single layer on a large baking sheet. Roast for 20 minutes.

4. 4

   While vegetables roast, combine Garlic & Herb Bread Crumbs with the remaining 1 tablespoon NON-GMO AVOCADO OIL EXPELLER PRESSED (and melted butter, if using) in a small bowl, mixing until combined and crumbly.

5. 5

   After 20 minutes, remove vegetables from the oven, toss them gently, and sprinkle the bread crumb mixture evenly over them.

6. 6

   Return to the oven and roast for another 15-20 minutes, or until vegetables are tender and lightly caramelized, and the bread crumb topping is golden brown and crispy.