Sweet Potato, Rutabaga, Parsnip, and Turnip Appetizer with Herbs and Balsamic Dressing
Appetizers • Italian
Description
Sweet Potato, Rutabaga, Parsnip, and Turnip Appetizer with Herbs and Balsamic Dressing
Ingredients
- Olive Oil 12 tablespoons
- Sweet Potato 20 oz
- Rutabaga 5 oz
- Parsnip 2 pieces
- Turnips 1 piece
- Chopped Sage Leaves 2 tablespoons
- Fresh Rose Hips 2 tablespoons
- Salt to taste
- Ground Black Pepper to taste
- Chopped Sage Leaves ½ cup
- Balsamic Vinegar 4 tablespoons
- Citrus Zest Mix 1 teaspoon
Step-by-Step Guide
Step 1
Preheat the oven to 430°F. Line 2 large baking sheets with foil.
Step 2
In a large bowl, combine the peeled and diced vegetables, 8 tablespoons of olive oil, thyme, and rosemary. Season with salt and pepper and gently mix. Spread on the baking sheets and roast for 45-50 minutes until tender, stirring occasionally. Remove from the oven and let cool to room temperature.
Step 3
In a bowl, mix the remaining olive oil, balsamic vinegar, parsley, and lemon zest. Season with salt and pepper and drizzle over the vegetables. Gently toss and serve.
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