Roasted Root Vegetables With Horseradish Vinaigrette

Roasted Root Vegetables With Horseradish Vinaigrette
Photo by Jennifer Davick

Ingredients

  • Curly endive leaves
  • 1 teaspoon pepper
  • 6 medium beets (about 1 1/2 lb.)
  • Horseradish Vinaigrette
  • 3 tablespoons olive oil
  • 4 large parsnips (about 1 lb.)
  • 2 large sweet potatoes (about 1 1/2 lb.)
  • + 1 more ingredients
    • 1 ½ teaspoons salt

1. 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. 2. 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 ...

View full recipe at My Recipes

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