Rachael Ray: Roasted Vegetables
Quinoa lover Kelsey Nixon shared a simple vegetarian dinner so easy that anyone could make it. Try this meal of Roasted Root Vegetables with Cider Vinaigrette. What’s even more fun is that you can use this as a base for other recipes. Kelsey showed that they can be used for Roasted Vegetable Lasagna and a Vegetable Panini.
Cutting the vegetables to similar shapes and sizes will help to ensure even cooking. Feel free to mix up the herbs and customize the blend to whatever you love or what’s handy in your kitchen.
Rachael Ray: Kelsey Nixon Roasted Root Vegetables Recipe with Cider Vinaigrette Ingredients
Kelsey said that serving roasted veggies with a homemade vinaigrette seems insignificant but can make a huge difference in flavor. This is a great side dish idea for almost any meal, especially a lean protein, according to Rachael and Kelsey.
- 2 sliced Carrots (in 1/2” rounds)
- 1 wedged Red Onion
- 1 tbsp chopped Thyme leaves
- 1 peeled, halved, cut Sweet Potato
- 2 peeled, sliced Parsnips (in 1/2” rounds)
- 5 smashed cloves Garlic
- 1/4 cup Extra Virgin Olive Oil
- Salt & Pepper
- Cider Vinaigrette Ingredients
- 1 tsp Dijon Mustard
- 1 fine chopped Shallot
- 2 tbsp Apple Cider Vinegar
- 1 tsp Honey
- 2 tbsp Extra Virgin Olive Oil
- Salt & Pepper
Kelsey Nixon: Rachael Ray Roasted Root Vegetables with Cider Vinaigrette Recipe Directions
- Preheat the oven at 425 F and prepare a baking sheet with foil.
- Toss olive oil with carrots, onion, sweet potato, parsnips, garlic, and thyme; salt and pepper.
- Pour the tossed vegetables onto the baking sheet.
- Roast for about 45 minutes, or until browned and tender. Turn once during the cooking process.
- To make the vinaigrette, toss the ingredients together in a bowl and season to taste.
- Toss the vegetables with vinaigrette in a serving bowl. This is meant to be served warm.
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