Roasted Vegetables with Walnut Vinaigrette
A medley of root vegetables combined with a light vinaigrette is the perfect winter dish for flavour and comfort.
2 tbsp (30 mL) olive oil
2 tbsp (30 mL) fresh thyme, chopped
2 tbsp (30 mL) fresh rosemary, chopped
1 lb (500 g) sweet potatoes, peeled, cut into 1-inch (2.5 cm) chunks
1 lb (500 g) beets, peeled, cut into wedges
1 lb (500 g) carrots, peeled, cut into 1-inch (2.5 cm) chunks
1 lb (500 g) turnip or rutabaga, peeled, cut into 1-inch (2.5 cm) chunks
1 fennel bulb, sliced
1 medium red onion, cut into wedges
2 cups (500 mL) walnut halves
1 tsp (5 mL) each coarse salt and fresh cracked pepper
Walnut Vinaigrette:
2 tbsp (30 mL) walnut oil (or substitute any oil)
2 tbsp (30 mL) white wine vinegar
1 tsp (5 mL) orange zest
2 tbsp (30 mL) fresh orange juice
1/2 tsp (2 mL) each coarse salt and fresh cracked pepper
1 tbsp (15 mL) chopped fresh parsley
Position oven racks in top and bottom thirds of oven; preheat to 425°F (220°C).
Whisk olive oil, thyme and rosemary in large bowl. Add sweet potatoes, beets, carrots, turnips, fennel and onions; toss to coat.
Divide between two rimmed baking sheets. Roast vegetables until tender and brown in spots, turning occasionally, about 30 minutes. Add walnuts to vegetables and continue to roast for 10 minutes. Remove from oven; immediately sprinkle with salt and pepper.
Vinaigrette: In small bowl, whisk together walnut oil, vinegar, orange zest, orange juice, salt, pepper and parsley.
Arrange roasted vegetables on a large platter and drizzle with vinaigrette. Serve hot or at room temperature.
Makes 12 servings.
PER SERVING: about 240 cal, 5 g pro, 16 g fat (2 g sat. fat), 22 g carb, 6 g fibre, 0 mg chol, 390 mg sodium. %RDI: 6% calcium, 8% iron, 240% vit A, 30% vit C.
