It’s around this time every year that I begin to tire of winter vegetables and pine for the first greens of spring. I know they’re coming soon – meanwhile, I pulled out a recipe I had forgotten about – a jumble of sweet roasted beets, turnip, fennel and sweet potato, tossed with crunchy toasted walnuts and a citrusy walnut vinaigrette. Fab, I tell you. Spinach can wait.
Roasted Vegetables with Walnut Vinaigrette
recipe courtesy of www.walnutinfo.com
2 Tbsp. canola or olive oil
2 Tbsp. chopped fresh thyme
2 Tbsp. chopped fresh rosemary
1 lb sweet potatoes, peeled and cut into 1-inch chunks
1 lb beets, peeled and cut into wedges
1 lb carrots, peeled and cut into 1-inch chunks
1 lb turnip, peeled and 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 freshly ground pepper
2 Tbsp walnut (or olive or canola) oil
2 Tbsp white wine vinegar
1 tsp orange zest
2 Tbsp fresh orange juice
1/2 tsp each coarse salt and freshly ground pepper
1 Tbsp chopped fresh parsley
Position oven racks in top and bottom thirds of oven; preheat to 425°F.
Whisk 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; immediately sprinkle with salt and pepper.
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. Serve hot or at room temperature. Makes 12 servings.
Per serving: about 240 cal, 5 g pro, 16 g fat (2 g sat. fat), 22 g carb, 6 g fibre, 0 mg chol, 390 mg sodium