Seva’s Roasted Root Vegetables With Citrus Vinaigrette
1 lb. carrots, trimmed, peeled, and diced 1 lb. parsnips, trimmed, peeled, and diced 1 lb. sweet potatoes, peeled and diced 2 Tbsp. canola oil 1 1/2 tsp.
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Cooking tools:
- Microplane
- Citrus press
- Peeler
- Baking dish
- Aluminum foil
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
Ingredients
- 1 lb. carrots, trimmed, peeled, and diced
- 1 lb. parsnips, trimmed, peeled, and diced
- 1 lb. sweet potatoes, peeled and diced
- 2 Tbsp. canola oil
- 1 1/2 tsp. kosher salt
- 1/2 tsp. white pepper
- 1/2 cup fresh orange juice (about 3 large oranges)*
- 1/2 cup balsamic vinegar
- 3/4 cup extra-virgin olive oil
- Orange zest
- 1/2 tsp. black pepper
- Roasted almonds for garnish (optional)
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