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

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.
For the roasted vegetables
  • 3medium carrots, peeled, and cut lengthwise into quarters
  • 1sweet potato, peeled and cut into half inch slices and cut in half again
  • 2medium parsnips, peeled, cut lengthwise into quarters, any thick inner core removed
  • 3beets, peeled and cut into 1-inch cubes
  • 2tablespoonsolive oil
  • ½teaspooncoarse salt
  • 1teaspoonfreshly grated black pepper
For the fresh herb salsa
  • 1bunchItalian parsley
  • 1bunchcilantro
  • 3clovesgarlic
  • 3green onions, root ends trimmed
  • 1cupolive oil
  • 2tablespoonsred wine vinegar
  • Juice of one lemon
  • ¾teaspoonskosher salt