Roasted Root Vegetables with Hazelnuts, Chèvre and Cranberry Vinaigrette | PCC Natural Markets

Roasted Root Vegetables with Hazelnuts, Chèvre and Cranberry Vinaigrette

Serves: 4

Your rating: None (4 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

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

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