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| Prep Time | 15 minutes |
| Cook Time | 30-45 minutes |
| Servings |
servings
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Ingredients
Roasted Root Vegetables
- 1 large rutabaga (yellow turnip), cut into 2-inch cubes
- 2 small beets with skins, cleaned and cut into chunks
- 1 carrot , cut into chunks
- 1 parsnip , cut into chunks
- 1 medium yam , cut into 2-inch cubes
- 1 onion , quartered (optional)
- 2-4 tablespoons extra virgin olive oil
- 2 teaspoons sea salt
- black pepper , to taste (optional)
- arugula baby spinach, or other baby greens
Shallot Herb Dressing
- 1 lemon , juiced
- 1/2 lime , juiced
- 1/4 cup fresh parsley , chopped
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried dill
- 1 clove garlic , minced
- 1 medium shallot , minced
- 1/4 teaspoon black pepper
- 1-2 tablespoons extra virgin olive oil
- Sea salt to taste
Ingredients
Roasted Root Vegetables
Shallot Herb Dressing
|
Rate this recipe!
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Instructions
Roasted Root Vegetables
- Preheat oven to 425 degrees F. Arrange vegetables in a large casserole dish. Drizzle with olive oil, sprinkle with sea salt and mix well. Cook for 30-45 minutes, stirring occasionally for even roasting.
- Allow root vegetables to cool. Serve over a bed of greens and top with dressing.
Shallot Herb Dressing
- Thoroughly combine all ingredients by whisking them together or shaking them vigorously in a sealed container. For a smoother consistency, puree all of the ingredients together in a blender.