Roasted Beets and Vegetables
Preparation Time:
0:20 (approx.)Cooking Time:
0:35 (approx.)Number of Servings:
6INGREDIENTS
1
lb (450 g)
Baby carrots, trimmed and scrubbed
4
Small golden beets, trimmed and peeled
6
Small baby turnips, trimmed and scrubbed
2
tbsp (30 ml)
Sherry vinegar
1/3
cup (80 ml)
Olive oil
1
tbsp (20 ml)
Light brown sugar
1
Large shallot, minced
2
Large parsnips, peeled and cut into chunks
2
clv
Garlic
2
tsp (10 ml)
Dijon mustard
4
Small red beets, trimmed and scrubbed, reserve a few leaves
DIRECTIONS
- Preheat oven to 375 F (190 C).
- Peel garlic and mash to a paste with 1/4 tsp (1 ml) salt.
- Combine vinegar, mustard, and shallot in a small bowl.
- Add mashed garlic and sugar and stir to blend.
- Whisk in olive oil until emulsified - set aside.
- Line a large baking sheet with parchment.
- Prepare vegetables, cutting larger pieces so that all will cook evenly.
- Reserve a few small beat leaves - rinse and set aside.
- Toss prepared vegetables with vinegar mixture and spread out on a baking sheet.
- Bake for 35 minutes until vegetables are tender.
- Toss with reserved beet leaves.
- Transfer to a large serving bowl and serve immediately.
