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FIVE-SPICE ROASTED ROOTS

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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.

Ingredient list

Ingredients for Servings



2cupParsnips, scrubbed and cut in ½” chunks
2cupYam, peeled and cut in 1” chunks
2cupSweet potato, peeled and cut in 1” chunks
1,50cupPotatoes
1cupRutabaga
1cupTurnip
3ozApres Vin Five-Spice Chardonnay Oil
1cupBasil, stemmed and cut into ribbons (“chiffonade”)
1TbspBalsamic vinegar
0,25tspSalt
0,25tspPepper

Preparation

  1. Preheat the oven to 400°F. Grease a large rimmed baking sheet and set aside.
  2. Place all of the chopped root vegetables in a large mixing bowl.
  3. Pour ¼ cup of the Five-Spice Chardonnay Oil over the vegetables and toss to coat them evenly.
  4. Scrape the vegetable mixture onto the prepared baking sheet.
  5. Roast the vegetables in the preheated oven for 20-25 minutes, or until each type of vegetable is tender when pierced with a knife.
  6. 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.
  7. Remove the baking sheet from the oven and scrape the cooked vegetables into a clean large serving bowl.
  8. Pour the vinaigrette over the vegetables and stir gently to combine.
  9. Taste and season with salt and pepper.

 

PREPARATION TIME: 1 hour

SERVINGS: 6

Recipe detail

  •  
  • Country Region
    0
  • Lactose free
    Yes
  • Vegetarian
    Yes
  • Vegan
    Yes
  • Diabetic
    Yes
  • Gluten free
    Yes
  • Servings
    6
  • Alternative amount
  • Preparation time
    1 hour
  • Calories
  • Kilojoule
  • Fat content
  • Bread unit
  • Protein content
  • Carbohydrates
  • Degree of difficulty
    Normal

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