Not only are these lovely root vegetables roasted to perfection, but the sweetness from the roots coupled with a little honey and smoky ancho chili powder gives this dish that extra kick.
Tip: Instead of carrots, substitute three large jewel yams, peeled and cut into matchsticks.
The New Roasted Vegetable Medley
Ingredients
- 5 large carrots, peeled and cut into 2 x 1/4 in (5 x 0.6 cm) matchsticks
- 4 large parsnips, peeled and cut into 2 x 1/4 in (5 x 0.6 cm) matchsticks
- 2 cups (500 mL) diced rutabaga, cut into 1/2 in (1.25 cm) cubes
- 1 cup (250 mL) diced turnip, cut into 1/2 in (1.25 cm) cubes
- 2 Tbsp (30 mL) extra-virgin olive oil, divided
- 2 Tbsp (30 mL) lemon juice
- 1 Tbsp (15 mL) liquid honey
- 1 large garlic clove, smashed and very finely minced
- 1/2 tsp (2 mL) ground cumin
- 1/2 tsp (2 mL) ancho chili powder
- 1/2 tsp (2 mL) salt
- Chopped cilantro, for garnish
Nutrition
Per serving:
- calories142
- protein3g
- fat4g
- saturated fat1g
- trans fat0g
- carbohydrates26g
- sugars13g
- fibre6g
- sodium213mg
Directions
01
Position rack in centre of oven and preheat oven to 450 F (230 C).
02
Place carrots and parsnips in large bowl. Add rutabaga and turnip. Drizzle with 1 Tbsp (15 mL) olive oil and stir to coat evenly. Transfer to 9 x 13 in (23 x 33 cm) baking dish. Roast, stirring every 15 minutes, until vegetables are nicely golden, about 35 to 45 minutes.
03
Meanwhile, to make dressing, combine remaining 1 Tbsp (15 mL) oil, lemon juice, honey, garlic, cumin, ancho chili powder, and salt in small bowl. Stir to blend. Add more seasonings if you wish.
04
When vegetables are done as you like, remove from oven and toss with dressing to coat. Transfer to heated platter and garnish with cilantro. Serve immediately.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
