Roasted Vegetables with Walnut Vinaigrette

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Roasted Vegetables with Walnut Vinaigrette
  • Duration
  • Cook Time
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  • 12 ServingsServings

Ingredients

  • 2 tbsp olive oil
  • 2 tbsp fresh thyme, chopped
  • 2 tbsp fresh rosemary, chopped
  • 1 lb sweet potatoes, peeled, cut into 1-inch chunks
  • 1 lb beets, peeled, cut into wedges
  • 1 lb carrots, peeled, cut into 1-inch chunks
  • 1 lb 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 tsp each coarse salt and fresh cracked pepperWalnut Vinaigrette:
  • 2 tbsp walnut oil (or any oil)
  • 2 Tbsp white wine vinegar
  • 1 tsp orange zest
  • 2 tbsp fresh orange juice
  • 1/2 tsp each coarse salt and fresh cracked pepper
  • 1 tbsp chopped fresh parsley

Preparation

Preparation

1 Position oven racks in top and bottom thirds of oven; preheat to 425°F. 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.

4 Serve hot or at room temperature.

5  Arrange roasted vegetables on a large platter and drizzle with vinaigrette.

Source:

California Walnut Board