You are here: Home » Recipes » Roasted Vegetables with Walnut Vinaigrette Roasted Vegetables with Walnut Vinaigrette Recipe by California Walnut Board Yield 8 servings Prep 20 mins Cook 40 mins PrintEmail Ingredients 2 tablespoons olive oil2 tablespoons fresh thyme, chopped2 tablespoons fresh rosemary, chopped1 pound sweet potatoes, peeled, cut into 1-inch chunks1 pound beets, peeled, cut into wedges1 pound carrots, peeled, cut into 1-inch chunks1 pound turnip or rutabaga, peeled, cut into 1-inch chunks1 -- fennel bulb, sliced1 medium red onion, cut into wedges2 cups California Walnut halves1 teaspoon coarse salt1 teaspoon fresh cracked pepperWalnut Vinaigrette2 tablespoons walnut oil (or any oil)2 tablespoons white wine vinegar1 teaspoon orange zest2 tablespoons fresh orange juice1/2 teaspoon coarse salt1/2 teaspoon fresh cracked pepper1 tablespoon chopped fresh parsley Instructions Position oven racks in top and bottom thirds of oven; preheat to 425F. 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.