Roasted Vegetables with Walnut Vinaigrette
Servings
12 Servings
Ingredients
- 2 tbsp olive oil
- 2 tbsp fresh thyme chopped
- 2 tbsp fresh rosemary chopped
- 1 lb sweet potatoes peeled, cut into 1-inch chunks
- 1 lb beets peeled, cut into wedges
- 1 lb carrots peeled, cut into 1-inch chunks
- 1 lb turnip or rutabaga peeled, cut into 1-inch chunks
- 1 fennel bulb sliced
- 1 medium red onion cut into wedges
- 2 cups California Walnut halves
- 1 tsp each coarse salt and fresh cracked pepperWalnut Vinaigrette:
- 2 tbsp walnut oil or any oil
- 2 Tbsp white wine vinegar
- 1 tsp orange zest
- 2 tbsp fresh orange juice
- 1/2 tsp each coarse salt and fresh cracked pepper
- 1 tbsp chopped fresh parsley
Instructions
Preparation
- 1 Position oven racks in top and bottom thirds of oven; preheat to 425°F. 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.2 Roast vegetables until tender and brown in spots, turning occasionally, about 30 minutes. Add walnuts to vegetables and continue to roast for 10 minutes.3 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.4 Serve hot or at room temperature.5 Arrange roasted vegetables on a large platter and drizzle with vinaigrette.
- Source:
- California Walnut Board
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