Roasted Vegetables with Walnut Vinaigrette

By Jenny Shea Rawn
Total Time
55 Mins
Serves
12
Meal
Dinner
Course
Side

DESCRIPTION

A medley of root vegetables and California walnuts combined with a light vinaigrette is the perfect winter dish for flavor and comfort.

Prep Time
15 Mins
Cook Time
40 Mins
Total Time
55 Mins
Calories
210
Total Fat
16
Polyunsaturated Fat
10
Cholesterol
0
Sodium
290
Carbohydrates
17
Dietary Fiber
4
Protein
4

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 each coarse salt and fresh cracked pepper

For the 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 each coarse salt and fresh cracked pepper
  • 1 tablespoon chopped fresh parsley

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. Remove from oven; immediately sprinkle with salt and pepper.
  3. 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.