Roasted Winter Root Vegetables

Every once in a while a recipe will be posted on another blog and I know it is only a mere matter of days before I try it out...usually because I have been seeking inspiration for a particular ingredient.  In this case, the ingredients are the root veggies from the CSA.  Yes, I am still trying to work my way through the parsnips, potatoes, carrots, beets and turnips.  Wouldn't you know, this recipe uses all of them.  Jenny tosses the entire batch of roasted veggies with a wonderful balsamic dressing, topped with feta and pine nuts.  I know I should have tried with the feta...they need the extra burst of creamy saltiness.  The recipe also calls to toss the veggies in a balsamic dressing.  The dressing is amazing, and a welcome addition to many other salads, leafy or otherwise, but I found even half of a recipe to be a bit too much for the amount of roasted veggies.  The roasted veggies are just as wonderful with a little squeeze of lemon and a dash of salt.

Adapted from Jenny's recipe at Spoon Fork Bacon

serves 4

The Ingredients:
for the veggies
3-4 beets, peeled and cut into quarters
4-6 carrots, peeled and cut into 1" pieces on the diagonal
2 shallots, peeled and halved
2-4 parsnips, peeled and cut into 1" pieces on the diagonal
2 turnips, trimmed and cut into eighths
6-8 small purple potatoes, halved (or quartered if larger)
3 Tbsp olive oil
salt and pepper to taste

for the dressing:
1/2 shallot, minced
1 garlic of clove, minced
2 Tbsp  brown sugar
1/3 cup balsamic vinegar
2/3 cup olive oil
salt and pepper to taste

The Process:
for the veggies:

 Preheat the oven to 375.

Toss the veggies in oil, salt and pepper and divide evenly among two rimmed baking sheets.  Bake uncovered for 30 to 40 minutes, or until the veggies are tender and beginning to caramelize. 

Remove for oven and allow to cool slightly.

for the dressing:
Combine all of the ingredients 1-pint mason jar.  Using an immersion blender, mix until thick and well combined.  Or, seal tightly and shake.

to finish:
Toss the veggies with half of the dressing.  Sprinkle with feta, if desired.  Serve warm or cold.