Citrus Roasted Root Vegetables
By Paula Deen
JUMP TO RECIPE
Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 30 minutes
Cook time: 45 minutes
Servings: 6-8
Ingredients
Roasted Root Vegetables
- 4 large carrots, peeled and chopped
- 3 parsnips, peeled and chopped
- 2 large golden beets, peeled, halved, and sliced
- 1 medium sweet potato, peeled, halved, and cut into ½-inch-thick slices
- 1 tablespoon olive oil
- 1 teaspoon Kosher salt
- ¼ teaspoon black pepper
- 9 radishes, halved
- 5 shallots, peeled & halved
Dressing
- ⅓ cup fresh orange juice
- 2 tablespoons red wine vinegar
- 1 tablespoon chopped fresh parsley
- ⅓ cup olive oil
- ½ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- fresh parsley, for garnish
Directions
Roasted Root Vegetables
Preheat oven to 450˚F. Line 2 large rimmed baking sheets with parchment paper.
In a large bowl, toss together carrots, parsnips, beets, sweet potato, 1 tablespoon oil, 1 teaspoon salt, and ¼ teaspoon pepper. Divide between prepared pans. Cover with foil.
Bake until vegetables are tender, about 20 minutes. Uncover; add radishes and shallots to pans, stirring to combine. Bake uncovered, until vegetables begin to brown, about 25 minutes more.
Dressing
In a small bowl, whisk together orange juice, vinegar, chopped parsley, remaining ⅓ cup oil, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper. Drizzle onto vegetables; stir to combine. Garnish with parsley, if desired.