Roasted Vegetables with Walnut Vinaigrette

  • Yield: 8 servings
  • Prep: 20 mins
  • Cook: 40 mins


2tablespoons olive oil
2tablespoons fresh thyme, chopped
2tablespoons fresh rosemary, chopped
1pound sweet potatoes, peeled, cut into 1-inch chunks
1pound beets, peeled, cut into wedges
1pound carrots, peeled, cut into 1-inch chunks
1pound turnip or rutabaga, peeled, cut into 1-inch chunks
1-- fennel bulb, sliced
1medium red onion, cut into wedges
2cups California Walnut halves
1teaspoon coarse salt
1teaspoon fresh cracked pepper
Walnut Vinaigrette
2tablespoons walnut oil (or any oil)
2tablespoons white wine vinegar
1teaspoon orange zest
2tablespoons fresh orange juice
1/2teaspoon coarse salt
1/2teaspoon fresh cracked pepper
1tablespoon chopped fresh parsley


  1. 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.
  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. Arrange roasted vegetables on a large platter and drizzle with vinaigrette.
  4. Serve hot or at room temperature.

Nutritional Info *per serving

  • Calories 380
  • Glycemic Load 7
  • Fat 26g
  • Saturated Fat 2g
  • Polyunsaturated Fat 14g
  • Monounsaturated Fat 8g
  • Cholesterol 0mg
  • Sodium 540mg
  • Potassium 940mg
  • Carbohydrate 33g
  • Fiber 9g
  • Sugars 13g
  • Protein 11g
  • Trans Fat 0g
  • Vitamin A 370%
  • Vitamin C 60%
  • Calcium 10%
  • Iron 15%