Roasted Root Vegetables with Hazelnuts, Chèvre and Cranberry Vinaigrette recipe | PCC Community Mark
Roast colorful veggies & crunchy hazelnuts, drizzled with cranberry vinaigrette, atop creamy chèvre—perfectly caramelized and flavorful!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.pccmarkets.com.
Ingredients
- 3 Dungeness or other sweet carrots
- 2 parsnips, peeled
- 1 turnip, peeled
- 1 red beet, peeled
- 1 medium yam, peeled
- 2 tablespoons extra virgin olive oil
- Salt and pepper, to taste
- 1/2 cup hazelnuts
- Chèvre
- Cranberry Vinaigrette
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