Tonight's dinner was inspired by a recipe in a recent issue of Food & Wine. I was excited to try this recipe as I've never cooked (or eaten) parsnips or celery root before. (Long story short, both are delish!) I made a huge mess of roasted veggies, since I figured they'd make for good leftovers.
Roasted Vegetables
makes 4+ servings
6 small parsnips, peeled and sliced/halved
12 baby carrots, sliced in half
1 celery root, peeled and chopped into 1/2" pieces
1 medium sweet potato, washed, dried, and cut into 1/2" pieces
1/2 red onion, cut into 1/2" quarters
1 zucchini, sliced into 1/2" rounds
1 yellow squash, sliced into 1/2" rounds
2 tablespoons olive oil
coarse sea salt
ground black pepper
1. Preheat oven to 425 degrees.
2. Place all the veggies into a medium-sized baking dish. Drizzle with about 2 T of olive oil and toss veggies to coat.
3. Season with pinches of salt and pepper.
4. Roast in the oven for about 45 minutes to an hour. Stir veggies every 15 minutes. Veggies are ready when they are fork-tender and slightly browned.
[Before]
[After]
Roasted Vegetable Dressing
2 tablespoons olive oil
3 teaspoons balsamic vinegar
3 teaspoons freshly-squeezed lemon juice
1 teaspoon Dijon mustard
2 tablespoons fresh flat-leaf parsley, chopped
ground black pepper
fine sea salt
1. Whisk together the olive oil, balsamic vinegar, lemon juice, and Dijon mustard in a large bowl.
2. Stir in the parsley; season with pepper and salt.
3. When the roasted vegetables are ready, spoon them into the bowl with the dressing. Toss and/or stir to coat the veggies with the dressing.
Serve the roasted vegetables over a bed of quinoa. Garnish with crumbled feta cheese.
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