Roasted Root Vegetables with Hazelnuts, Chèvre and Cranberry Vinaigrette

Serves: 4

Your rating: None (3 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

This is a beautiful presentation for a light lunch or as the first course to a cozy dinner. Use any of the myriad of beautiful root vegetables that you love in this dish!

Ingredients

Preparation

Preheat oven to 400° F.

Coarsely cut all the vegetables into 3/4-inch squares and toss them in the olive oil. Season generously with salt and pepper. Spread the mixture in a single layer on a sheet pan. (Note: You may toss and cook the beets separately, if you like, since they tend to dye the other vegetables bright pink.)

Roast the vegetables for 20 minutes. Add the hazelnuts to the vegetable mixture and continue roasting for 5 to 8 minutes longer or until the yams are fork tender and the mixture is caramelized around the edges.

To serve:
Place a round of chèvre in the center of each plate and scatter the vegetables and hazelnuts around. Drizzle with some of the Cranberry Vinaigrette. (You'll have extra vegetables.)

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show which aired November 17, 2007

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: beets, carrots, chevre, hazelnuts, parsnips, yams

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