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Winter vegetables are terrific when roasted and the vibrant colours can brighten any dreary day.



Yields8 Servings
Prep Time15 minsCook Time45 minsTotal Time1 hr

 5 parsnips, peeled and cut into 3/4 inch pieces
 4 beets, peeled and quartered
 4 radishes or small turnips, trimmed and halved
 1 large sweet potato, peeled and cut in 1 inch chunks
 1 small red onion, peeled cut into 1/2 inch wedges
  cup olive oil
 6 Tbsp olive oil
 salt and pepper
 1 cup green beans, top and tailed
 2 cups broccoli florets
 2 cups Brussels sprouts, trimmed and cut in half
 1 bunch curly kale, tough rib removed and leaves roughly chopped
 1 lemon
 ½ tsp Dijon mustard
 ¼ cup fresh flat leaf parsley, roughly chopped
 ¼ cup fresh tarragon leaves, roughly chopped
 ¼ cup chives, minced

Directions
1

Preheat oven to 400 F.

2

In a large bowl toss together the parsnips, beets, radishes, sweet potato and red onion with 6 Tbsp olive oil. Season with salt and pepper. Arrange the vegetables in a roasting pan and roast 30 minutes, stirring once or twice.

3

Meanwhile bring a pot of salted water to the boil. Separately blanch the green beans, broccoli florets and Brussels sprouts. Place each vegetable in the boiling water for 3 minutes, until bright green and just tender. Remove using a slotted spoon. You may find the Brussels sprouts take 5 minutes depending on their size.

4

Once all the vegetables have been blanched, add them to the roasting pan at the 30 minute mark and continue to roast another 10 minutes. All the vegetables should be tender and lightly browned. Remove from oven and allow to cool.

Dressing
5

In a small bowl whisk together the juice of a lemon with 1/2 tsp Dijon mustard. Slowly whisk in 1/3 cup olive oil. Season the dressing with salt and pepper to taste.

Assembly
6

In a large bowl toss the roasted vegetables with the chopped kale and all the herbs. Add the dressing and toss until everything is coated. Season with salt and pepper.

Variations
7

Switch up the vegetables and try with roasted celery root, rutabaga or carrots. In warmer weather try sweet corn, fresh tomatoes and shelled peas.

8

Toasted nuts and crumbled feta or grated pecorino cheese are also great toppings.


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Ingredients

 5 parsnips, peeled and cut into 3/4 inch pieces
 4 beets, peeled and quartered
 4 radishes or small turnips, trimmed and halved
 1 large sweet potato, peeled and cut in 1 inch chunks
 1 small red onion, peeled cut into 1/2 inch wedges
  cup olive oil
 6 Tbsp olive oil
 salt and pepper
 1 cup green beans, top and tailed
 2 cups broccoli florets
 2 cups Brussels sprouts, trimmed and cut in half
 1 bunch curly kale, tough rib removed and leaves roughly chopped
 1 lemon
 ½ tsp Dijon mustard
 ¼ cup fresh flat leaf parsley, roughly chopped
 ¼ cup fresh tarragon leaves, roughly chopped
 ¼ cup chives, minced

Directions

Directions
1

Preheat oven to 400 F.

2

In a large bowl toss together the parsnips, beets, radishes, sweet potato and red onion with 6 Tbsp olive oil. Season with salt and pepper. Arrange the vegetables in a roasting pan and roast 30 minutes, stirring once or twice.

3

Meanwhile bring a pot of salted water to the boil. Separately blanch the green beans, broccoli florets and Brussels sprouts. Place each vegetable in the boiling water for 3 minutes, until bright green and just tender. Remove using a slotted spoon. You may find the Brussels sprouts take 5 minutes depending on their size.

4

Once all the vegetables have been blanched, add them to the roasting pan at the 30 minute mark and continue to roast another 10 minutes. All the vegetables should be tender and lightly browned. Remove from oven and allow to cool.

Dressing
5

In a small bowl whisk together the juice of a lemon with 1/2 tsp Dijon mustard. Slowly whisk in 1/3 cup olive oil. Season the dressing with salt and pepper to taste.

Assembly
6

In a large bowl toss the roasted vegetables with the chopped kale and all the herbs. Add the dressing and toss until everything is coated. Season with salt and pepper.

Variations
7

Switch up the vegetables and try with roasted celery root, rutabaga or carrots. In warmer weather try sweet corn, fresh tomatoes and shelled peas.

8

Toasted nuts and crumbled feta or grated pecorino cheese are also great toppings.

Roasted Vegetable Salad