Roasted Root Vegetables
User Reviews
5
Roasted Root Vegetables
Description
This recipe brings together several root vegetables that are peeled and chopped uniformly before being coated in olive oil and aromatic herbs like thyme and rosemary. Roasting at 400°F caramelizes the natural sugars in the vegetables, giving them a tender texture with slightly crisp edges.
Once roasted, the vegetables are dressed with a honey vinaigrette made from white wine vinegar, honey, olive oil, salt, and pepper, which adds a sweet and tangy note complementing the earthy roots. Dried cranberries bring chewy bursts of sweetness, while fresh parsley adds herbaceous freshness.
The dish serves well as a warm side, complementing meats or as part of a vegetarian meal. Leftover roasted vegetables can be refrigerated for up to three days, making it a convenient make-ahead side dish.
Ingredients
- 2 lbs sweet potato peeled and chopped, or butternut squash
- 1 lb carrot peeled and chopped
- 1 lb parsnip peeled and chopped
- 1 lb turnips peeled and chopped
- 4 Tablespoon extra virgin olive oil
- 1 Tablespoon thyme
- 1 Tablespoon rosemary
- 1 teaspoon salt
- ½ teaspoon black pepper
- ⅓ cup dried cranberries
- ¼ cup parsley chopped, fresh
Honey Vinaigrette
- 2 Tablespoon white wine vinegar
- 2 Tablespoon honey
- ¼ cup extra virgin olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 400 F. Mix the chopped vegetables, the spices and the olive oil in a large mixing bowl.
- Spread the seasoned vegetables in a single layer on 2 large foil-lined baking sheets. Bake in a preheated at 400 F oven for about 35 minutes, or until the vegetables are tender.
- Place roasted vegetables on a serving platter or a large serving dish.
- Mix the honey vinaigrette ingredients in a small bowl, and pour over the roasted vegetables just before serving. Add some dried cranberries and chopped fresh parsley on top.
- You can keep any leftovers refrigerated up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Calories | 269kcal | 13% |
| Carbohydrates | 41g | 14% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Sodium | 466mg | 19% |
| Potassium | 720mg | 15% |
| Fiber | 7g | 28% |
| Sugar | 15g | 30% |
| Vitamin A | 20620IU | 412% |
| Vitamin C | 25.4mg | 28% |
| Calcium | 81mg | 8% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
