After an overindulgent holiday, nothing gets you back on track like some healthy veggies. This warm one-pot meal is full of hearty root vegetables like sweet potatoes, carrots and beets that pack fiber and cancer-fighting carotenoids. Roasting gives them a slightly sweeter flavor that pairs nicely with this tangy Dijon dressing.
Prep Time 30 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour20 minutesminutes
Servings 4servings
Ingredients
1smallsweet potatocut into 3/4-inch cubes
1mediumpotatocut into 3/4-inch cubes (peeled parsnip may be substituted)
1mediumcarrotpeeled, cut into 3/4-inch slices
1smallred onioncut into 1/2-inch wedges
1mediumcelery stalks3/4-inch slices
1mediumbeetpeeled, cut into 3/4-inch cubes
1-1/2Tbspextra virgin olive oildivided
to tasteSea salt and freshly ground pepper
1tspbalsamic vinegar
2tsplemon juicefresh if possible
1/2tspDijon mustard
1Tbspfresh parsleychopped
1tspcilantrochopped
2Tbspwalnutschopped
1ozfeta cheesecrumbled
Instructions
Roast Vegetables
Preheat oven to 425 degrees.
Prepare vegetables.
In large bowl toss potatoes, carrot, onion, celery and beet with 1/2 tablespoon oil, coating well.
Arrange vegetables in a roasting pan. Season with salt and pepper.
Roast, stirring several times, until tender and beginning to brown, about 50 minutes.
Dressing
In mixing bowl, whisk vinegar, lemon juice and Dijon with remaining oil and stir in parsley, cilantro and walnuts.
Drizzle dressing over vegetables and gently toss. Top with crumbled feta. Serve warm or at room temperature.
Notes
Per ¾ cup serving:156 calories, 9 g total fat (2 g saturated fat),
17 g carbohydrate, 3 protein, 3 g dietary fiber, 134 mg sodium.
Grocery list
Sweet potato
Potato
Carrot
Red onion
Celery stalks
Beet
Olive oil
Sea salt and freshly ground pepper
Balsamic vinegar
Lemon juice
Dijon mustard
Parsley
Cilantro
Walnuts
Feta cheese