Roasted Vegetables with Walnut Vinaigrette
Recipe by California Walnut Board
- Yield 8 servings
- Prep 20 mins
- Cook 40 mins
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh rosemary, chopped
- 1 pound sweet potatoes, peeled, cut into 1-inch chunks
- 1 pound beets, peeled, cut into wedges
- 1 pound carrots, peeled, cut into 1-inch chunks
- 1 pound 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 teaspoon coarse salt
- 1 teaspoon fresh cracked pepper
- Walnut Vinaigrette
- 2 tablespoons walnut oil (or any oil)
- 2 tablespoons white wine vinegar
- 1 teaspoon orange zest
- 2 tablespoons fresh orange juice
- 1/2 teaspoon coarse salt
- 1/2 teaspoon fresh cracked pepper
- 1 tablespoon chopped fresh parsley
Instructions
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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.
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Roast vegetables until tender and brown in spots, turning occasionally, about 30 minutes. Add walnuts to vegetables and continue to roast for 10 minutes.
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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.
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Serve hot or at room temperature.
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