Sweet Potato, Rutabaga, Parsnip, and Turnip Appetizer with Herbs and Balsamic Dressing
⏳ Time
10 minutes
🥕 Ingredients
12
🍽️ Servings
6
Description
Sweet Potato, Rutabaga, Parsnip, and Turnip Appetizer with Herbs and Balsamic Dressing
Ingredients
- Olive Oil - 12 tablespoons
- Sweet Potato - 17.6 oz
- Rutabaga - 7.1 oz
- Parsnip - 2 pieces
- Turnips - 1 piece
- Chopped Sage Leaves - 2 tablespoons
- Fresh Rose Hips - 2 tablespoons
- Salt - to taste
- Ground Black Pepper - to taste
- Chopped Sage Leaves - ½ cup
- Balsamic Vinegar - 4 tablespoons
- Citrus Zest Mix - 1 teaspoon
Step by Step guide
Step 1
Preheat the oven to 428°F. Line 2 large baking sheets with foil.
Step 2
In a large bowl, combine the peeled and diced vegetables, 8 tablespoons of olive oil, thyme, and rosemary. Season with salt and pepper and gently mix. Spread on the baking sheets and roast for 45-50 minutes until tender, stirring occasionally. Remove from the oven and let cool to room temperature.
Step 3
In a bowl, mix the remaining olive oil, balsamic vinegar, parsley, and lemon zest. Season with salt and pepper and drizzle over the vegetables. Gently toss and serve.
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