Roasted Root Vegetables With Walnuts
Serves: 5
Estell Schumm
1 January 1970
Based on User reviews:
49
Spice
44
Sweetness
54
Sourness
43
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
8
Shallots1 cup
Walnut Oil2 tsps
Sugar1 tsp
Nutmeg (grated)1 tsp
Allspice1 cup
Walnut Pieces1 tsp
Salt1 tsp
PepperDirections:
1
Heat the oven to 400 degrees
2
Allow 5 to10 minutes for this before you begin the recipe
3
Trim all the vegetables except the shallots and garlic, leaving a little of any green tops
4
Scrub them clean with a pot scrubber in cold water, then dry them on a dish towel
5
In a 9 by 13-inch roasting pan heat the oil over medium heat, add the vegetables as you cut them
6
Quarter the carrots and the turnips; if using, cut the celery in 4 wedges, halving each wedge
7
Halve the beets and cut the potatoes in 2 to 3 pieces
8
Add the shallots and garlic in their skins
9
Mix sugar, nutmeg, allspice, walnuts, salt and pepper in a small bowl, sprinkle them over the vegetables and mix well
10
Cover with foil and roast the vegetables in the heated oven until they are tender and browned, 45 to 55 minutes
11
If you have time, stir them occasionally so they brown evenly
12
Alternatively, if using the microwave, transfer the vegetables and flavorings to a microwave dish and cover with wrap
13
Cook 8 minutes at high, stir and cook another 8 minutes
14
Stir again and cook uncovered 4 to 6 minutes until tender