1 Small red Onion, cut into 1/2 inch wedges
1 small sweet potato cut into 1-inch pieces
1 carrot, peeled and cut into 3/4-inch pieces
1 parsnip, peeled and cut into 3/4-inch pieces
1 small celery root peeled and cut into 3/4-inch pieces
1 small beet, peeled and cut into 3/4-inch pieces
Fabulous!!!! it takes a bit of prep work like all roast veggies do, peel, chop, peel, chop but so worth it, make a big batch and then have it the next night. Goes with any meats, and for vegetarian option add Feta cheese. Enjoy!
3 tablespoons extra-virgin olive oil divided
Salt and freshly ground pepper
1/4 cup walnuts
1 1/2 teaspoons balsamic vinegar
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
2 tablespoons chopped flat-leaf parsley
Preheat the oven to 425°. In a medium roasting pan, toss the onion, sweet potato, carrot, parsnip, celery root and beet with 2 tablespoons of the olive oil. Season the vegetables with salt and pepper and roast for about 45 minutes, stirring once or twice, until tender and lightly browned in spots.
Meanwhile, spread the walnuts in a small fry pan 5 min or until slightly brown.
Transfer the walnuts to a work surface and coarsely chop.
In a large bowl, whisk the vinegar with the lemon juice, mustard and the remaining 1 tablespoon of olive oil and fold in the parsley. Season with salt and pepper. Add the vegetables and walnuts to the dressing and toss, serve warm or at room temperature.