Roasted Root Vegetables With Sweet Lime Dressing Recipe

Ingredients (21)

• For the Shallots:
• 4 shallots (about 6 1/4 ounces; 180g total), sliced crosswise into thin 1/8-inch-thick rings
• 2 tablespoons (30ml) extra-virgin olive oil
• Kosher salt
• For the Beets, Carrots, and Onions:
• 8 medium beets (about 2 pounds; 910g total), washed well, ends trimmed, and cut into 2-inch-thick wedges
• 4 large carrots (about 1 pound; 455g total), washed well, ends trimmed, and cut into 1-inch chunks
• 4 small yellow onions (about 1 pound; 455g total), ends trimmed but root left intact, peeled, and quartered lengthwise through the root
• 2 tablespoons (30ml) extra-virgin olive oil
• Kosher salt
• For the Sweet Lime Dressing:
• 1/4 cup (60ml) fresh lime juice, plus the finely grated zest of 1 lime
• 1 medium clove garlic, minced or grated
• 2 tablespoons light or dark brown sugar
• 1 teaspoon freshly ground black pepper
• 1 teaspoon red pepper flakes
• 2 tablespoons (30ml) extra-virgin olive oil
• Kosher salt
• To Serve:
• 1 teaspoon toasted sesame seeds
• 4 scallions, both white and green parts, ends trimmed and thinly sliced crosswise