Ingredients
- 2.0 cups sliced turnips (½-inch-thick slices)
- 2.0 cups sliced rutabaga (½-inch-thick slices)
- 0.5 teaspoons chopped fresh thyme
- 2.0 cups parsnip sticks (2 inches long, ½ inch thick)
- 2.0 cups carrot sticks (2 inches long, ½ inch thick)
- 1.0 count small red onion, cut into ½-inch-thick slices
- 2.0 tablespoons sherry vinegar
- 1.0 tablespoons whole grain Dijon mustard
- 1.0 tablespoons honey
- 1.0 tablespoons chopped fresh flat-leaf parsley
- cooking oil
- extra-virgin olive oil
- kosher salt
Equipment
mixing bowls
Brava metal tray
Brava glass tray
Nutrition Information
Allergens: None
Instructions
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1Prep 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.
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2Roast 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.
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3Make vinaigrette
- In small bowl, combine sherry vinegar, Dijon mustard, honey, ¼ cup extra-virgin olive oil and a pinch of salt; stir well.
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4Finish & 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.