Mixed Roasted Vegetables with Spiced Citrus Vinaigrette
Ingredients
- Ingredients
- 5 carrots
- 5 Parsnips
- 250 grams Jerusalem artichoke
- 1 onion
- 1 Fennel bulb
- 5 Tbsps olive oil
- Sea salt
- 1 organic Orange
- 50 milliliters Vegetable broth
- 1 Tbsp lemon juice
- 1 tsp honey
- ½ tsp cinnamon
- salt
- cayenne pepper
- 1 Tbsp finely chopped parsley
Preparation steps
For the vegetables: Preheat a convection oven to 180°C (approximately 350°F).
Peel the carrots, parsnips, Jerusalem artichokes and onion, and cut into equal-sized pieces. Rinse the fennel, cut in half, core and cut into quarters. In a bowl toss the vegetables with 3 tablespoons of the olive oil and season with salt to taste. Place in a baking dish and roast, while turning occasionally, until golden brown, about 35-40 minutes.
For the vinaigrette: Rinse the orange in hot water, wipe dry and finely grate zest. Squeeze the juice from the orange. In a bowl, whisk the orange zest and orange juice with the broth, lemon juice, honey, cinnamon and the remaining oil. Season with salt and cayenne pepper to taste.
For serving: Arrange the vegetables on a platter and drizzle the vinaigrette over top. Serve garnished with parsley.
