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Roasted Root Vegetables

Sherry vinaigrette

Brava

Active Time:
~20 min
Total Time:
~35 min
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.
step

2

Roast vegetables

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