Roasted Vegetables With Walnut Vinaigrette

Name: Roasted Vegetables With Walnut Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 454 grams beets, peeled and cut into wedges; 454 grams carrots, peeled and cut into 1-inch chunks; 1 teaspoon each coarse salt and freshly ground pepper; 1 x fennel bulb, sliced; 1 Tbsp chopped fresh parsley; 2 Tbsps chopped fresh rosemary; 2 Tbsps chopped fresh thyme; 2 Tbsps canola or olive oil; 2 Tbsps fresh orange juice; 1 teaspoon orange zest; 1 medium red onion, cut into wedges; 454 grams sweet potatoes, peeled and cut into 1-inch chunks; 454 grams turnip, peeled and cut into 1-inch chunks; 473 milliliters California walnut halves; 2 Tbsps walnut (or olive or canola) oil; 2 Tbsps white wine vinegar

Roasted Vegetables With Walnut Vinaigrette might be just the side dish you are searching for. This recipe makes 12 servings with 256 calories, 5g of protein, and 18g of fat each. This recipe covers 16% of your daily requirements of vitamins and minerals. If you have olive oil, orange juice, onion, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, primal, and whole 30 diet. From preparation to the plate, this recipe takes roughly 45 minutes.