Roasted Root Vegetables with Hazelnuts, Chèvre and Cranberry Vinaigrette
Vegetarian, Corn-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Wheat-free
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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (97g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 162 | ||
Calories from Fat: 110 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.2g | 16 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 9g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 73.7mg | 3 % | |
Potassium 368.9mg | 10 % | |
Total Carbohydrate 12.8g | 4 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 8.5g | ||
Protein 3g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 162
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