Roast Vegetables With Vinaigrette

Photo by Amy Neunsinger
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  • Serves 8
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 120 calories
    • Calories 40 calories from fat
    • Fat 6 g
    • Sat Fat 1 g
    • Cholesterol 0 mg
    • Sodium 400 mg
    • Protein 2 g
    • Carbohydrate 17 g
    • Sugar 8 g
    • Fiber 5 g


  1. Check 6 medium beets, ends trimmed
  2. Check 6 medium carrots, peeled
  3. Check 2 large fennel bulbs
  4. Check 4tablespoons extra-virgin olive oil
  5. Check 1 1/4teaspoons kosher salt
  6. Check 1/2teaspoon black pepper
  7. Check 1tablespoon honey
  8. Check 1tablespoon Champagne vinegar
  9. Check 1/4cup fresh flat-leaf parsley leaves, chopped


  1. Heat oven to 400° F. Wrap each beet in a sheet of aluminum foil. Roast for 1 hour.
  2. Meanwhile, halve the carrots lengthwise, then cut them into 2-inch pieces. Cut each fennel bulb into eighths. In a roasting pan, combine the carrots, fennel, 2 tablespoons of the oil, 3/4 teaspoon of the salt, 1/4 teaspoon of the pepper, and enough water (about 3/4 cup) to measure 1/4 inch deep. Cover with foil and roast for 15 minutes. Uncover and cook until tender, about 15 minutes more; let cool.
  3. Remove the skin from the beets, place them on a cutting board lined with plastic wrap, and cut into quarters. Transfer the vegetables to a platter.
  4. In a small bowl, whisk together the honey, vinegar, and the remaining oil, salt, and pepper. Drizzle the vinaigrette over the vegetables and sprinkle with the parsley. Serve warm or at room temperature.