Carrots, turnips, and radicchio wedges get roasted on a single sheet tray for about 30 minutes until the root vegetables start to caramelize. Cover your sheet tray in a layer of foil for easy cleanup. The turnips remain spicy, the carrots turn out tender and sweet, and the radicchio is charred and slightly bitter. There’s crunch from chopped toasted walnuts and pungent creaminess from the blue cheese. A drizzle of balsamic vinegar ties the entire side together. All in all, the flavors at work in this dish are complex and interesting. It's a hearty recipe that would go quite well with steak or lamb chops.
2 (6-oz.) pkg. peeled small multicolored carrots
2 medium turnips (about 12 oz.), peeled and cut into wedges
1 head radicchio, cut into eighths
3 tablespoons olive oil
1½ teaspoons kosher salt
½ teaspoon black pepper
¼ cup chopped toasted walnuts
1 tablespoon balsamic glaze
Sat fat 1.89g
How to Make It
Preheat oven to 450°F. Toss together carrots, turnips, radicchio, olive oil, salt, and pepper on a rimmed baking sheet. Bake in preheated oven until tender, about 30 minutes.Transfer vegetables to a serving platter, and top with walnuts. Drizzle with balsamic glaze.
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