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 olive oil 30 mL
2 tbsp fresh thyme, chopped 30 mL
2 tbsp fresh rosemary, chopped 30 mL
1 lb sweet potatoes, peeled, cut into 1-inch (2.5 cm) chunks 500 g
1 lb beets, peeled, cut into wedges 500 g
1 lb carrots, peeled, cut into 1-inch (2.5 cm) chunks 500 g
1 lb turnip or rutabaga, peeled, cut into 1-inch (2.5 cm) chunks 500 g
1 fennel bulb, sliced
1 medium red onion, cut into wedges 1
2 cups California walnut halves 500 mL
1 tsp each coarse salt and fresh cracked pepper 5 mL

Walnut Vinaigrette

2 tbsp walnut oil (or any oil) 30 mL
2 tbsp white wine vinegar 30 mL
1 tsp orange zest 5 mL
2 tbsp fresh orange juice 30 mL
1/2 tsp each coarse salt and fresh cracked pepper 2 mL
1 tbsp chopped fresh parsley 15 mL

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, 390 mg sodium. %RDI: 6% calcium, 8% iron, 240% vit A, 30% vit C.


© 2015 Faye Clack Communications. All rights reserved.
All photos and recipes are original creations of Faye Clack Communications.

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