Roast Vegetables with Vinaigrette

Name: Roast Vegetables with Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 6 mediums beets, ends trimmed; 1 teaspoons black pepper; 6 mediums carrots, peeled; 1 Tbsp Champagne vinegar; 2 larges fennel bulbs; 59 milliliters fresh flat-leaf parsley leaves, chopped; 1 Tbsp honey; 1 teaspoons kosher salt; 4 Tbsps extra-virgin olive oil

Roast Vegetables with Vinaigrette is a gluten free, dairy free, and primal side dish. This recipe makes 8 servings with 135 calories, 2g of protein, and 7g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. If you have fennel bulbs, olive oil, carrots, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Heat oven to 400 F. Wrap each beet in a sheet of aluminum foil. Roast for 1 hour. Meanwhile, halve the carrots lengthwise, then cut them into 2-inch pieces.

Ingredients you will need

Carrot

Beet

Wrap

Equipment you will use

Aluminum Foil

Oven

Cut each fennel bulb into eighths. In a roasting pan, combine the carrots, fennel, 2 tablespoons of the oil, 3/4 teaspoon of the salt, 1/4 teaspoon of the pepper, and enough water (about 3/4 cup) to measure 1/4 inch deep. Cover with foil and roast for 15 minutes. Uncover and cook until tender, about 15 minutes more; let cool.

Ingredients you will need

Fennel

Carrot

Pepper

Water

Salt

Cooking Oil

Equipment you will use

Roasting Pan

Aluminum Foil

Remove the skin from the beets, place them on a cutting board lined with plastic wrap, and cut into quarters.

Ingredients you will need

Beet

Wrap

Equipment you will use

Cutting Board

Plastic Wrap

Transfer the vegetables to a platter. In a small bowl, whisk together the honey, vinegar, and the remaining oil, salt, and pepper.

Ingredients you will need

Vegetable

Vinegar

Pepper

Honey

Salt

Cooking Oil

Equipment you will use

Whisk

Bowl

Drizzle the vinaigrette over the vegetables and sprinkle with the parsley.

Ingredients you will need

Vinaigrette

Vegetable

Parsley

Serve warm or at room temperature. In Advance: Roast the vegetables and make the vinaigrette. Set them aside separately at room temperature for several hours.

Ingredients you will need

Vinaigrette

Vegetable

Combine just before serving.