• Herb Roasted Root Vegetable Medley

    Herb Roasted Root Vegetable Medley
    Prep time:
    Cook time:
    Total time:
    Serves: 12
    Ingredients
    • 2 large sweet potatoes, cleaned (and peeled, if desired), cut to a 1″ dice
    • 6 parsnips, peeled and trimmed, cut into 3/4” rounds
    • 10-12 carrots, peeled and trimmed, cut into 3/4” rounds
    • 4-5 shallots, peeled, trimmed, and cut into quarters
    • 6 cloves of garlic, minced
    • Zest of 1 lime
    • 2 large chipotle or jalapeño peppers, minced
    • 1 sprig fresh rosemary, chopped
    • 2-3 sprigs fresh thyme
    • 4 bay leaves
    • 2 cinnamon sticks, chopped in half
    • 1/2 cup extra virgin olive oil
    • 1 Tbsp light brown sugar
    • 2 tsp smoked paprika
    • 5 baking apples (such as Spartan, Gala, or Cortland), cored, sliced into wedges, and drizzled with lime or lemon juice to prevent browning
    • 1/2 cup raw walnut halves
    • Cracked black pepper, to taste
    Instructions
    1. Preheat the oven to 400ºF (205ºC).
    2. In a large bowl, whisk together olive oil, brown sugar, smoked paprika, 1 Tbsp black pepper, and 2 tsp sea salt. Add sweet potatoes, parsnips, carrots, shallots, garlic, chipotle or jalapeno peppers, chopped rosemary and lime zest. Toss to coat root vegetables thoroughly. Divide between 2 large roasting pans.
    3. Scatter into each of the pans: 2-3 sprigs thyme, 2 bay leaves, and 2 cinnamon stick halves.
    4. Place the roasting pans on the middle rack of the preheated oven and bake for 30 minutes.
    5. Remove one pan from the oven. Add half of the apples and walnuts to the pan, and stir to combine. Place pan back in the oven, and repeat with the second pan.
    6. Return both pans to the oven and roast for another 30 – 45 minutes, or until vegetables are tender and lightly browned.
    7. Remove pans from oven, stir vegetables carefully removing bay leaves and season with salt and black pepper to taste. Serve immediately or cover with foil until ready to serve.
    Serving size: 1 Calories: 252 Fat: 12g Saturated fat: 1g Carbohydrates: 37g Sugar: 15g Sodium: 419mg Fiber: 8g Protein: 3g
    Notes
    Nutritional values are estimations, not exact values

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