ROASTED VEGETABLES WITH WALNUT VINAIGRETTE

By jarren

Ingredients

• Vinaigrette:
• Olive Oil
• Thyme
• Rosemary
• Sweet Potatoes
• Beets
• Carrots
• Turnips
• Fennel
• Onions
• Walnuts
• Salt and Pepper
• 1/3 cup walnut oil
• 3 tbsp white wine vinegar
• 2 tsp orange zest
• 3 tbsp orange juice
• Salt and Pepper
• Parsley

Details

Servings 12

Preparation

Step 1

Position oven racks in top and bottom thirds of oven. Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).

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 and immediately sprinkle with salt and pepper.

Vinaigrette: In a 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.