December 7, 2015
This recipe deliberately makes a lot because, trust me, you want some leftovers. I even used the leftovers on my Friday night pizza. It is also a great dish for Thanksgiving! Easy and elegant.
Preheat oven to 425 degrees.
Sweet Potatoes- 2 large (scrub well and slice ½-inch thick)
Fennel- 2 bulbs (sliced)
Red onion- 2 large (sliced)
Parsnip- 2 (sliced)
Carrots- 3 large (sliced)
Olive oil- 3 Tablespoons
Salt and pepper
Toss the root veggies with the olive oil and salt and pepper and roast for about 45-60 minutes. Turn the veggies after about 25 minutes so that all sides get toasty. Make the dressing at this point and toss in the lemon rind to roast a bit for garnish.
Sage- 6 leaves (chiffonade)
Lemon- Juiced and zest of ½.
Champagne Vinegar- 2 Tablespoons
Dijon Mustard- 2 Tablespoons
Olive Oil- ½ Cup
Whisk all ingredients together.
Once the rustic roots are roasted, toss with a few Tablespoons at time until you have the desired amount of dressing. Transfer to a platter and garnish with roasted lemons and any leftover sage leaves.