Roasted Root Vegetables With Horseradish Vinaigrette

Name: Roasted Root Vegetables With Horseradish Vinaigrette
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Global
Ingredients: 680 grams medium beets (about; 1 leave Curly endive; 3 Tbsps olive oil; 454 grams large parsnips (about; 1 teaspoon pepper; 2 teaspoons salt; 680 grams large sweet potatoes (about; 6 servings Horseradish Vinaigrette

Roasted Root Vegetables With Horseradish Vinaigrette might be just the side dish you are searching for. Watching your figure? This gluten free, primal, and whole 30 recipe has 266 calories, 5g of protein, and 7g of fat per serving. This recipe serves 6. If you have horseradish vinaigrette, curly endive leaves, parsnips, and a few other ingredients on hand, you can make it. 1 person found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes around 25 minutes.

Instructions

Peel sweet potatoes, and cut into 3/4-inch cubes. Peel parsnips, and cut into 1/2-inch slices. Peel beets, and cut into 1/2-inch-thick wedges.

Ingredients you will need

Sweet Potato

Parsnip

Beet

Toss parsnips and sweet potatoes with 2 Tbsp. olive oil in a large bowl; place in a single layer in an aluminum foil-lined 15- x 10-inch jelly-roll pan. Season with 1 tsp. salt and 1/2 tsp. pepper. Toss beets with remaining 1 Tbsp. olive oil; arrange beets in a single layer on a second aluminum foil-lined jelly-roll pan. Season with remaining 1/2 tsp. salt and 1/2 tsp. pepper.

Ingredients you will need

Sweet Potato

Olive Oil