Roasted Root Vegetables - Roth
Roasted root vegetables with maple syrup, thyme, and Sriracha on a Wolf Convection Steam Oven. Perfect for 4-6 servings in under 30 minutes.
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 culinaryscene.com.
Cooking tools:
- Oven
- Roasting pan
- Pepper mill
- Aluminum foil
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Whisk
- Measuring spoon
- Spoon
Ingredients
- 1 large turnip, peeled and cut into 1″ chunks
- 3 carrots, peeled and cut into 1″ chunks
- 1 celery root, peeled and cut into 1″ chunks
- 2 parsnips, peeled and cut into 1″ chunks
- 2 orange-fleshed sweet potatoes, peeled and cut into 1″ chunks
- 2 teaspoons fresh thyme leaves
- 2 Tablespoons maple syrup
- 2 teaspoons Dijon mustard
- 1 Tablespoon extra-virgin olive oil
- 1–2 Tablespoons Sriracha sauce
- 1 Tablespoon sherry wine vinegar
- 2 teaspoons Kosher salt
- freshly ground black pepper, to taste
- chives, for garnish
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