Citrus Roasted Root Vegetables
Citrus Roasted Root Vegetables By Paula Deen JUMP TO RECIPEIngredients Roasted Root Vegetables - 4 large carrots, peeled and chopped - 3 parsnips, peeled and
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Aluminum foil
- Mixing bowl
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Peeler
- Whisk
- Spoon
Ingredients
- 4 large carrots, peeled and chopped
- 3 parsnips, peeled and chopped
- 2 large golden beets, peeled, halved, and sliced
- 1 medium sweet potato, peeled, halved, and cut into ½-inch-thick slices
- 1 tablespoon Olive oil
- 1 teaspoon Kosher salt
- ¼ teaspoon Black pepper
- 9 radishes, halved
- 5 shallots, peeled & halved
- ⅓ cup fresh orange juice
- 2 tablespoons red wine vinegar
- 1 tablespoon chopped fresh parsley
- ⅓ cup Olive oil
- ½ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- fresh parsley, for garnish
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