Roasted Root Vegetables

Roasted Root Vegetables

Sherry vinaigrette

Brava

Serves 4

Active Time:

~20 min

Total Time:

~45 min


Ingredients

  • 2 cups sliced turnips (½-inch-thick slices)
  • 2 cups sliced rutabaga (½-inch-thick slices)
  • ½ teaspoon chopped fresh thyme
  • 2 cups parsnip sticks (2 inches long, ½ inch thick)
  • 2 cups carrot sticks (2 inches long, ½ inch thick)
  • 1 small red onion, cut into ½-inch-thick slices
  • 2 tablespoons sherry vinegar
  • 1 tablespoon whole grain Dijon mustard
  • 1 tablespoon honey
  • 1 tablespoon chopped fresh flat-leaf parsley

From Your Pantry

cooking oil

extra-virgin olive oil

kosher salt

Equipment

mixing bowls

Brava metal tray

Brava glass tray

Nutrition Information

Allergens: None

Tags

  • Two Tray Cooks
  • Lunch
  • Dinner
  • Vegetarian
  • American
  • Dairy Free
  • Fall
  • Glass Tray
  • Gluten Free
  • Metal Tray
  • Paleo
  • Recipes
  • Serves 4
  • Sides
  • Vegetables
  • Weekend
  • Weeknight
  • Winter
  • Year Round

  1. step
    1

    Prep vegetables

    • In medium bowl, toss together turnips, rutabaga, ¼ teaspoon thyme, 2 teaspoons cooking oil and a pinch of salt.
    • Evenly spread turnip mixture in Zones 1, 2 and 3 of Brava metal tray.
    • In same bowl, toss together parsnips, carrots, red onion, remaining ¼ teaspoon thyme, 2 teaspoons cooking oil and a pinch of salt.
    • Evenly spread parsnip mixture in Zones 1, 2 and 3 of Brava glass tray.

  2. step
    2

    Roast vegetables

    • Slide metal tray into top shelf.
    • Slide glass tray into bottom shelf.
    • Select “Roasted Root Vegetables” on your Brava touchscreen and follow instructions.
    • While food cooks, prepare vinaigrette.

  3. step
    3

    Make vinaigrette

    • In small bowl, combine sherry vinegar, Dijon mustard, honey, ¼ cup extra-virgin olive oil and a pinch of salt; stir well.

  4. step
    4

    Finish & serve

    • When your food is done, transfer vegetables to same medium bowl used in Step 1 and toss with half of vinaigrette. Taste and season with more salt, if desired.
    • Arrange vegetables on serving platter, drizzle with more vinaigrette and sprinkle with parsley.