Roasted Balsamic Jewel Toned Roots

Looking for a tangy sweet side or roasted cozy veggie main course, this is your dish!

These braised roots combine perfectly the earthy, mellow, richness of roots with a tangy bold vinaigrette. Leaving your tastebuds dancing and you belly fiber-full and happily content.

Did you know?

Root veggies are known to be highly nutritious: Beets are high in folate, vitamin A, fiber and manganese, Turnips are high in fiber, vitamin C, calcium, manganese and potassium, & Radishes are high in fiber and vitamin C, and calcium. They gather richness of flavor and nourishing properties from the soil microbe.

Pairing root veggies with a fat, helps adsorption and retention of their fat soluble vitamins and minerals. You can achieve this by using butter, lard or olive oil!

This tangy sweet root veggie dish is sure to win over even your pickiest of eaters!

Happy Cooking,

Mary

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Roasted Balsamic Jewel Toned Roots

Yield: 4

Author: Mary Pedersen

Prep time: 35 MinCook time: 30 MinTotal time: 1 H & 5 M

Root vegetables roasted in a tangy sweet balsamic glaze until tender.

Ingredients

Ingredients

• 1/3 cup olive oil
• 1/4 cup balsamic vinegar
• 2-3 cloves of garnish, minced
• 1/2 orange, freshly squeezed
• 1 spring of fresh thyme, stemmed & chopped
• sea salt and black pepper
• 1 bunch winter radishes, chopped into 1x1" chunks
• 1 bunch turnips, chopped into 1x1" chunks
• 1 bunch beets, chopped into 1x1" chunks
• Zest of one organic orange, reserved for finishing.
• Flaked sea salt for finishing

Instructions

Instructions

1. Preheat oven to 425F.
2. Make vinaigrette in a glass jar, whisk together: vinegar, orange juice, olive oil, garlic, thyme, salt and pepper.
3. Line a rimmed baking sheet with parchment paper, toss together the jewel toned root veggies. Pour 1/2 of the vinaigrette over top, toss to combine.
4. Place baking sheet on bottom lower rack in the oven. Bake until fork tender and beginning to caramelize, 20-30min.
5. Remove from oven, place in serving bowl. Sprinkle a pinch of flaked sea salt, and zest of orange over top, toss gently. Serve remaining vinaigrette on side, to drizzle overtop veggies or save for salad.