Photo: Roasted Root Medley Recipe
Ingredients
- 2 medium beets, peeled, halved and each half quartered into wedges
- 3 medium carrots, peeled, quartered lengthwise and cut in half or thirds
- 2 large parsnips, peeled, quartered lengthwise and cut in half or thirds
- 1 sweet potato, peeled, quartered lengthwise and cut in half or thirds
- 1 yellow onion, cut into 8 wedges
- 1/4 cup olive oil
- Salt and freshly ground black pepper
- Juice and zest of 1 orange
- 1 tablespoon chopped fresh fall herbs, such as rosemary, sage and/or thyme
Directions
Preheat the oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil.
Place the beets on a quarter of the baking sheet. Place the carrots, parsnips, sweet potatoes and onions on the other side of the beets (to keep the beets from staining the other vegetables). Drizzle the vegetables with 1 tablespoon oil and sprinkle with salt and pepper. Gently toss the vegetables to coat and roast until tender, about 35 minutes, turning midway through roasting. Remove from the oven and set aside to cool for 5 minutes.
Meanwhile make a quick vinaigrette in a small bowl by whisking the remaining olive oil into the orange juice and zest. Add the herbs and season.
Place the vegetables in serving dish, drizzle with the vinaigrette and gently stir to coat.
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By jibowers
on March 27, 2013
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First time for me to eat these root vegies. I used parsnips, turnups and rutabaga and added some canadian bacon. I think I would have liked it better without the orange dressing. However the orange dressing was yummy on the salad I made with greens, orange segments, pan fried pancetta and goat cheese. I also deglazed my porkchop pan with it, white wine and real buttuer. I then dredged the chops in it before I served them. Awesome!
By wbuhl
on November 22, 2012
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I made this dish last year and then lost the recipe. Had trouble finding it so I wanted everyone to know it is well worth trying. My guests raved about it last year and I'm expecting the same response this year. Thanks Melissa!!
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