A simple but tasty dish of colorful roasted root vegetables is seasoned with balsamic vinegar, fresh herbs and toasty California walnuts.
2 cups 1/2 X 3-inch thick sticks butternut squash
1 very large beet, peeled and cut into 1/2 X 3-inch thick sticks
2 small red onions, peeled and cut into 1/2-inch thick wedges
2 small parsnips, peeled and cut in half lengthwise or in quarters if thick
1 bunch rainbow carrots, peeled and cut in half lengthwise
3 tablespoons extra virgin olive oil
1/2 teaspoon sea salt or to taste
2 tablespoons balsamic vinegar
3 cloves garlic, minced
1 cup coarsely broken California walnuts
2 to 3 tablespoons minced fresh herbs (rosemary, thyme, sage or Italian parsley)
Freshly ground pepper to taste
Preheat oven to 425°F and line 2 baking sheets with foil. Place vegetables on baking sheets and drizzle with equal amounts oil and salt. Toss well to coat and spread in a single layer.
Roast for 25 minutes, then toss vegetables with balsamic and garlic. Sprinkle with walnuts and roast for 10 minutes more or until the thickest parts of the vegetables are tender and walnuts are toasted.
Toss with herbs and season with pepper.
Make sure to not crowd the vegetables on one baking sheet. They’ll steam instead of roasting.
Cut just the roots from the onion but leave the base to keep them from separating.
The color of the beet will transfer to the other vegetables. If you prefer to keep the other vegetables “clean”, roast the beets and red onion on one baking sheet and the remaining vegetables on the 2nd baking sheet.
This vegetarian empanada is packed with a seasoned walnut mushroom filling and is served with a tangy yogurt and cilantro sauce.
