Roasted Vegetables with Walnut Vinaigrette
A medley of root vegetables combined with a light vinaigrette is the perfect winter dish for flavour and comfort.
Recipe courtesy California Walnuts
| Servings |
| 12servings |
| Servings |
| 12servings |
Ingredients
- 2 tbsp olive oil
- 2 tbsp fresh thyme chopped
- 2 tbsp fresh rosemary chopped
- 1 lb sweet potatoes peeled, cut into 1-inch (2.5 cm) chunks
- 1 lb beets peeled, cut into wedges
- 1 lb carrots peeled, cut into 1-inch (2.5 cm) chunks
- 1 lb 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 walnut halves
- 1 tsp coarse salt
- 1 tsp Fresh cracked pepper
- Walnut Vinaigrette
- 2 tbsp walnut oil (or substitute any oil)
- 2 tbsp white wine vinegar
- 1 tsp orange zest
- 2 tbsp fresh orange juice
- 1/2 tsp coarse salt
- 1/2 tsp Fresh cracked pepper
- 1 tbsp fresh parsley chopped
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- 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.
Recipe Notes
Per serving: about 240 calories, 5 g protein, 16 g fat (2 g saturated fat), 22 g carbohydrates, 6 g fibre, 0 mg cholesterol, 390 mg sodium. %RDI: 6% calcium, 8% iron, 240% vitamin A, 30% vitamin C.
