Roasted Root Vegetables With Horseradish Vinaigrette

Southern Living
Roasted Root Vegetables With Horseradish VinaigretteRecipe
Jennifer Davick
Makes 6 servings


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2 large sweet potatoes (about 1 1/2 lb.)
4 large parsnips (about 1 lb.)
6 medium beets (about 1 1/2 lb.)
3 tablespoons olive oil
1 1/2 teaspoons salt
1 teaspoon pepper
Curly endive leaves


Prep: 25 Minutes
Bake: 25 Minutes
Cool: 15 Minutes

1. Peel sweet potatoes, and cut into 3/4-inch cubes. Peel parsnips, and cut into 1/2-inch slices. Peel beets, and cut into 1/2-inch-thick wedges.

2. Toss parsnips and sweet potatoes with 2 Tbsp. olive oil in a large bowl; place in a single layer in an aluminum foil-lined 15- x 10-inch jelly-roll pan. Season with 1 tsp. salt and 1/2 tsp. pepper. Toss beets with remaining 1 Tbsp. olive oil; arrange beets in a single layer on a second aluminum foil-lined jelly-roll pan. Season with remaining 1/2 tsp. salt and 1/2 tsp. pepper.

3. Bake vegetables at 400° for 20 to 25 minutes or just until tender. Let cool 15 minutes or until completely cool.

4. Arrange curly endive leaves on a serving platter; top with vegetables, and drizzle evenly with Horseradish Vinaigrette.

Created date

August 2007