Roasted Root Veggies – Thanksgiving Super Side!

Oh this is so good!  Elizabeth got me hooked on roasted root veggies a few years back. It was not part of my Mom’s Thanksgiving menu growing up, but it’s part of mine now!  Here’s a great recipe from Southern Living that gives some kick to the roasted root vegetables.  It’s easy to prepare and really brings the special earthy flavors of fall to your table.   I love the idea of serving the vegetables cooled with the horseradish vinaigrette!   I waffle back and forth over whether or not to serve salad with Thanksgiving every year. This solves it for me and I will called it Warm Root Veggy Salad.  For more seriously great sides check out SouthernLiving.com.

Roasted Root Vegetables With Horseradish Vinaigrette –  Makes 6 servings

Prep: 25 min., Bake: 25 min., Cool: 15 min.

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

Preparation

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.  Makes about 1 cup

Ingredients

• 1/3 cup white wine vinegar
• 1/2 cup olive oil
• 2 tablespoons horseradish
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon Dijon mustard
• 1 garlic clove, finely chopped
• 1 1/2 teaspoons honey
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Preparation

1. Whisk together all ingredients. Serve immediately, or cover and chill up to 4 days.

Southern Living, SEPTEMBER 2007

Tagged as: root vegetables, thanksgiving, Thanksgiving sides