Seva’s Roasted Root Vegetables With Citrus Vinaigrette

5.0 (1 reviews)

1 lb. carrots, trimmed, peeled, and diced
1 lb. parsnips, trimmed, peeled, and diced
1 lb. sweet potatoes, peeled and diced
2 Tbsp. canola oil
1 1/2 tsp. kosher salt
1/2 tsp. white pepper
1/2 cup fresh orange juice (about 3 large oranges)*
1/2 cup balsamic vinegar
3/4 cup extra-virgin olive oil
Orange zest
1/2 tsp. black pepper
Roasted almonds for garnish (optional)

• In a 9- x 13-inch baking dish, combine the carrots, parsnips, sweet potatoes, canola oil, 1 tsp. of the salt, and the white pepper. Toss to coat.
• Cover with foil and roast in a 350ºF oven for 2 hours, or until the vegetables are tender and caramelized.
• In a bowl, whisk together the orange juice, vinegar, and the remaining salt until combined. Whisk in the olive oil, orange zest, and black pepper.
• Drizzle the vinaigrette over the roasted vegetables. Garnish with the almonds.

*Hint: Zest the oranges prior to juicing them.

Makes 6 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind