Roasted Root Vegetables with Marcona Almonds
- 1 small butternut squash, peeled, seeded, and cut into 6 or 8 wedges
- 1 small acorn squash, peeled, seeded, and cut into 6 wedges
- 1 small celery root, peeled and cut into 6 wedges
- 1 small yam or sweet potato, peeled and cut into 6 wedges
- 1 large golden beet, peeled and cut into 6 wedges
- 1 turnip, peeled and cut into 6 wedges
- 1 medium parsnip, peeled and cut lengthwise into 6 wedges
- 2 medium shallots, peeled and cut lengthwise into 3 pieces each
- 1/4 cup extra-virgin olive oil
- Sea salt and freshly ground black pepper
- 1/4 cup Marcona almonds
- 1 1/2 tablespoons sherry vinegar
- Sage-Garlic Brown Butter, warm
- Zest from 1/2 small lemon (optional)
- This recipe is vegetarian
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Acorn squash, small (1)
- Butternut squash, small (1)
- Celery root, small (1)
- Golden beet, large (1)
- Lemon, Zest from small (1/2)
- Marcona almonds (1/4 cup)
- Parsnip, medium (1)
- Shallots, medium (2)
- Turnip (1)
- Yam or sweet potato, small (1)
- Condiments
- Sherry vinegar (1 1/2 tablespoons)
- Cooking & Baking
- Olive oil, extra-virgin (1/4 cup)
- Sea salt and freshly ground black pepper (1)
- Dairy
- Sage-garlic brown butter (1)
Preparation
Read recipe preparation on leitesculinaria.com
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Recipe Stats
Published November 17, 2010 (2 years ago).
11 people saved this recipe.
