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Roasted Jewel Vegetables 

Ingredients


Root Vegetables

  • 1 sweet potato
  • 1 red onion
  • 2 carrots
  • 2 parsnips
  • 1 small celeriac
  • 2 red beets
  • 1 turnip
  • 2-3 tablespoons olive oil (available at Texas Olive Ranch)
  • 1/2-3/4 cup chopped pecans
  • 1/2-3/4 cup crumbled feta or goat cheese

Balsamic Dressing

  • 2 Tablespoons olive oil (available at Texas Olive Ranch)
  • 1 Tablespoon balsamic vinegar (available at Texas Olive Ranch
  • 1 Teaspoon Dijon mustard
  • 1 Tablespoon lemon juice, freshly squeezed
  • 1/3 up fresh parsley, chipped
  • salt and pepper to taste

Instructions

  • Preheat oven to 425 F
  • Peel and chop vegetables into similar sizes.
  • Place on parchment paper on a large sheet pan.
  • Toss vegetables with olive oil.
  • Arrange vegetables in a single layer and roast for about 30-40 minutes.
  • Turn over a few times while cooking.
  • Add pecans during last five minutes of cooking time. 
  • Remove from oven and transfer vegetables to a serving dish.
  • Drizzle with balsamic dressing (see below).
  • Sprinkle crumbled cheese.

Balsamic Dressing

  • While vegetables are roasting whisk together all ingredients for the dressing.
  • Set aside until ready to use.
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