Roasted Root Vegetables
shared by Jennifer
Roasted Root Vegetables
shared by Jennifer in Vegetarian
Details:
-
PT15M
- Prep Time: 15 Minutes PT45M
- Cook Time: 45 Minutes PT1H
- Total Time: 1 Hour
- Difficulty: Novice
- Serves: 6 people
- Cuisine: American
Preheat oven to 450°. Line 2 rimmed baking sheets with parchment paper.In a large bowl, combine carrot, parsnip, and beet. Drizzle with 1 tablespoon olive
Ingredients:
- 4 large carrots, peeled and coarsely chopped
- 3 parsnips, peeled and coarsely chopped
- 2 large golden beets, peeled, halved, and sliced
- ⅓ cup plus 1 tablespoon olive oil, divided
- 1½ teaspoons kosher salt, divided
- ½ teaspoon ground black pepper, divided
- 9 radishes, halved
- 5 shallots, peeled and halved
- ½ large sweet potato, peeled and cut into 1/2-inch-thick slices
- ⅓ cup fresh orange juice
- 2 tablespoons red wine vinegar
- 1 tablespoon chopped fresh parsley
- Garnish: fresh parsley leaves
Directions:
- Preheat oven to 450°. Line 2 rimmed baking sheets with parchment paper.
- In a large bowl, combine carrot, parsnip, and beet. Drizzle with 1 tablespoon olive oil; sprinkle with 1 teaspoon salt and ¼ teaspoon pepper, tossing to coat. Divide evenly between prepared pans. Cover tightly with aluminum foil.
- Bake until vegetables are tender, approximately 20 minutes. Uncover; add radish, shallot, and sweet potato to pans, stirring to combine. Bake, uncovered, until vegetables begin to brown, approximately 25 minutes more. Let cool slightly.
- In a small bowl, whisk together remaining ⅓ cup olive oil, orange juice, vinegar, parsley, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper. Transfer vegetables to a serving platter; drizzle with dressing. Garnish with parsley, if desired.