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.
- 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
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
- 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
1. Whisk together all ingredients. Serve immediately, or cover and chill up to 4 days.
Southern Living, SEPTEMBER 2007