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Roasted Root Vegetables With Horseradish Vinaigrette

Jennifer Davick
Prep time 25 mins
Bake time 25 mins
Cool time 15 mins
Yield Makes 6 servings

Ingredients

  • 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
  • Horseradish Vinaigrette

How to Make It

  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.