Roasted Root Vegetables with Fresh Herb Salsa

Recipes

Roasted Root Vegetables with Fresh Herb Salsa
Serving Size:8|Prep Time:20minutes|Cook Time:20minutes
Roasted Root Vegetables with Fresh Herb Salsa

Ingredients

For the roasted vegetables
  • 3 medium carrots, peeled, and cut lengthwise into quarters
  • 1 sweet potato, peeled and cut into half inch slices and cut in half again
  • 2 medium parsnips, peeled, cut lengthwise into quarters, any thick inner core removed
  • 3 beets, peeled and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • ½ teaspoon coarse salt
  • 1 teaspoon freshly grated black pepper
For the fresh herb salsa
  • 1 bunch Italian parsley
  • 1 bunch cilantro
  • 3 cloves garlic
  • 3 green onions, root ends trimmed
  • 1 cup olive oil
  • 2 tablespoons red wine vinegar
  • Juice of one lemon
  • ¾ teaspoons kosher salt

Directions

Print Recipe
For the Vegetables
  1. Pre-heat oven to 400°F.
  2. Place all the vegetables into a large bowl.
  3. Add olive oil, salt and pepper and mix to coat and season the vegetables.
  4. Transfer vegetables to a large sheet pan and place in oven for about 20 minutes
  5. At 15 – 18 minutes check for tenderness and continue cooking if needed to desired doneness.
For the Fresh Herb Salsa
  1. Pick the parsley and cilantro leaves from the stems, wash in cold water and dry well.
  2. Place the parsley, cilantro, garlic cloves, green onions, olive oil, vinegar, lemon juice, and salt into a food processor and process until all ingredients are pureed into a smooth paste. If the salsa is too thick, add a ¼ cup of water and process again for a few seconds longer. Check for seasoning.
  3. Remove the vegetables from the oven and transfer to a large platter. Spoon salsa directly on top and serve hot. Any extra salsa can be passed at table.

Chef's Narrative

Pretty and nourishing, this simple roasted root vegetable medley is topped with a bright and flavorful fresh herb sauce.

Recipe Substitutions

Substitute or add peeled and sliced celery root or turnips to the mix.
Nutrition Facts:
Total Calories Per Serving: 170, Total Fat: 13g, Saturated: 2g, Trans Fat: 0g, Sodium: 230mg, Potassium: 382mg, Carbohydrate: 14g, Dietary Fiber: 4g, Protein: 2g
Allergens:
None

Directions

Print Recipe
For the Vegetables
  1. Pre-heat oven to 400°F.
  2. Place all the vegetables into a large bowl.
  3. Add olive oil, salt and pepper and mix to coat and season the vegetables.
  4. Transfer vegetables to a large sheet pan and place in oven for about 20 minutes
  5. At 15 – 18 minutes check for tenderness and continue cooking if needed to desired doneness.
For the Fresh Herb Salsa
  1. Pick the parsley and cilantro leaves from the stems, wash in cold water and dry well.
  2. Place the parsley, cilantro, garlic cloves, green onions, olive oil, vinegar, lemon juice, and salt into a food processor and process until all ingredients are pureed into a smooth paste. If the salsa is too thick, add a ¼ cup of water and process again for a few seconds longer. Check for seasoning.
  3. Remove the vegetables from the oven and transfer to a large platter. Spoon salsa directly on top and serve hot. Any extra salsa can be passed at table.

Chef's Narrative

Pretty and nourishing, this simple roasted root vegetable medley is topped with a bright and flavorful fresh herb sauce.

Recipe Substitutions

Substitute or add peeled and sliced celery root or turnips to the mix.
Nutrition Facts:
Total Calories Per Serving: 170, Total Fat: 13g, Saturated: 2g, Trans Fat: 0g, Sodium: 230mg, Potassium: 382mg, Carbohydrate: 14g, Dietary Fiber: 4g, Protein: 2g
Allergens:
None

Ingredients

For the roasted vegetables
  • 3 medium carrots, peeled, and cut lengthwise into quarters
  • 1 sweet potato, peeled and cut into half inch slices and cut in half again
  • 2 medium parsnips, peeled, cut lengthwise into quarters, any thick inner core removed
  • 3 beets, peeled and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • ½ teaspoon coarse salt
  • 1 teaspoon freshly grated black pepper
For the fresh herb salsa
  • 1 bunch Italian parsley
  • 1 bunch cilantro
  • 3 cloves garlic
  • 3 green onions, root ends trimmed
  • 1 cup olive oil
  • 2 tablespoons red wine vinegar
  • Juice of one lemon
  • ¾ teaspoons kosher salt