Photo Credit: Aaron Colussi

Roasted Root Vegetables with Arugula

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Oven-roasting brings out the sweetness in winter vegetables.

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Roasted Root Vegetables with Arugula

Oven-roasting brings out the sweetness in winter vegetables.
Course: Dinner
Keyword: arugula, root vegetables
Servings: 4
Author: Kimberly Lord Stewart

Ingredients

  • 1 parsnip, peeled, cut lengthwise into quarters, and again in 2-inch bars
  • 2 carrots, peeled, cut like the parsnip
  • 1 sweet potato, peeled, cut into 2-inch pieces
  • 1 onion, peeled, cut into eighths
  • 1 bunch small beets (any color), peeled, cut into eighths
  • 2 apples, peeled, cut into eighths
  • 1/3 cup extra-virgin olive oil
  • 2 teaspoons dried thyme
  • Kosher salt and pepper, to taste
  • 4-5 cups arugula
  • 3 ounces strong blue cheese (optional)

Dressing:

  • ¼ cup apple cider vinegar
  • ¾ cup extra-virgin olive oil
  • 2 tablespoons maple syrup
  • 1/8 teaspoon dried mustard (or ½ teaspoon Dijon mustard)
  • Salt and pepper to taste

Instructions

  • Preheat oven to 425°. Line a large baking sheet with parchment paper. Place vegetables and apples in a single layer on baking sheet. Drizzle with oil, and season with thyme. Stir to coat well. Season with salt and pepper.
  • Bake for 30–40 minutes, until vegetables are tender.
  • Remove from oven and transfer to a cool baking sheet. Refrigerate to bring to room temperature (about 15 minutes).
  • Whisk dressing ingredients together.
  • Divide arugula on salad plates. Top with roasted vegetables and blue cheese. Spoon dressing over salad, and serve.
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