Roast Vegetables With Vinaigrette

Roast Vegetables With Vinaigrette
Amy Neunsinger

Serves 8
preparation
20
minutes
cooking
80
minutes

Ingredients

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

Directions

  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.
March 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 40 %
  • Fat 6 g
  • Sat Fat 1 g
  • Cholesterol 0 mg
  • Sodium 400 mg
  • Carbohydrate 17 g
  • Fiber 5 g
  • Sugar 8 g
  • Protein 2 g
What does this mean? See Nutrition 101.