Roasted Root Vegetables With Horseradish Vinaigrette |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Ingredients:
2 large sweet potatoes (about 1 1/2 lb.) |
4 large parsnips (about 1 lb.) |
6 medium beets (about 1 1/2 lb.) |
3 tablespoons olive oil |
1 1/2 teaspoons salt |
1 teaspoon pepper |
curly endive leaves |
horseradish vinaigrette |
Directions:
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 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.
3. Bake vegetables at 400° for 20 to 25 minutes or just until tender. Let cool 15 minutes or until completely cool.
4. Arrange curly endive leaves on a serving platter; top with vegetables, and drizzle evenly with Horseradish Vinaigrette.
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