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
