FIVE-SPICE ROASTED ROOTS
This one has it all – it’s healthy, delicious, quick, simple and economical. All of that in a heartwarming side dish for a comforting weeknight meal or even for a new tradition at your holiday table. It doubles well for potlucks and buffets. Puree leftovers with a little chicken stock and milk for a velvety soup – just garnish with a swirl of Five-Spice Chardonnay Oil.
|2||cup||Parsnips, scrubbed and cut in ½” chunks|
|2||cup||Yam, peeled and cut in 1” chunks|
|2||cup||Sweet potato, peeled and cut in 1” chunks|
|3||oz||Apres Vin Five-Spice Chardonnay Oil|
|1||cup||Basil, stemmed and cut into ribbons (“chiffonade”)|
- Preheat the oven to 400°F. Grease a large rimmed baking sheet and set aside.
- Place all of the chopped root vegetables in a large mixing bowl.
- Pour ¼ cup of the Five-Spice Chardonnay Oil over the vegetables and toss to coat them evenly.
- Scrape the vegetable mixture onto the prepared baking sheet.
- Roast the vegetables in the preheated oven for 20-25 minutes, or until each type of vegetable is tender when pierced with a knife.
- In a small mixing bowl, whisk together the remaining 3 Tbsp of the Five-Spice Chardonnay Oil, the chopped basil, the balsamic vinegar and the salt and pepper.
- Remove the baking sheet from the oven and scrape the cooked vegetables into a clean large serving bowl.
- Pour the vinaigrette over the vegetables and stir gently to combine.
- Taste and season with salt and pepper.
PREPARATION TIME: 1 hour
Preparation time1 hour
Degree of difficultyNormal
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