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Archived Recipe for January 2009
Apples Roasted with Root Vegetables
INGREDIENTS:
3 cups peeled tart Michigan Apples
2 cups carrots, peeled, cut into 3/4 inch thick rounds
1 medium onion, cut into wedges
1 lb. small redskin potatoes cut into quarters
2 large yams, peeled and cut into 3/4 inch cubes
2 cups parsnips, peeled and cut into 3/4 inch chunks
2 teaspoons extra virgin olive oil
Balsamic Thyme Vinaigrette
3 tablespoons white Balsamic vinegar
1 teaspoon chopped fresh thyme
3 tablespoons extra virgin olive oil
1/2 teaspoon chopped fresh parsley
DIRECTIONS:
Preheat oven to 425 degrees. Combine apples, carrots, onion, redskin potatoes, yams and parsnips in large bowl. Drizzle with olive oil; season with salt and pepper and toss thoroughly to coat. Spread vegetables evenly on large baking sheet. Bake 20-25 minutes until vegetables are tender and beginning to caramelize. Remove from oven.
While vegetables are roasting, whisk together vinaigrette ingredients. Set aside.
To serve, transfer vegetables to serving platter and drizzle with Balsamic Thyme Vinaigrette. Season with salt and freshly ground pepper. Serve immediately.
Suggested apple varieties: Jonathan, Empire, Braeburn, McIntosh
NUTRITIONAL INFORMATION: (per serving)
Yield: 6-8 servings
Calories 375
Protein 5g
Fat 8g
Saturated Fat 1g
Carbohydrate 77g,
Fiber 14g
Sodium 253mg
Recipe courtesy of the Michigan Apple Committee
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