Roasted Root Vegetables with Hazelnuts, Chèvre and Cranberry Vinaigrette

Roasted Root Vegetables with Hazelnuts, Chèvre and Cranberry Vinaigrette

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  • 3 Dungeness or other sweet carrots
  • 2 parsnips, peeled
  • 1 turnip, peeled
  • 1 red beet, peeled
  • 1 medium yam, peeled
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper, to taste
  • 1/2 cup hazelnuts
  • Chèvre
  • Cranberry Vinaigrette


Preheat oven to 400° F.

Coarsely cut all the vegetables into 3/4-inch squares and toss them in the olive oil. Season generously with salt and pepper. Spread the mixture in a single layer on a sheet pan. (Note: You may toss and cook the beets separately, if you like, since they tend to dye the other vegetables bright pink.)

Roast the vegetables for 20 minutes. Add the hazelnuts to the vegetable mixture and continue roasting for 5 to 8 minutes longer or until the yams are fork tender and the mixture is caramelized around the edges.

To serve:
Place a round of chèvre in the center of each plate and scatter the vegetables and hazelnuts around. Drizzle with some of the Cranberry Vinaigrette. (You’ll have extra vegetables.)

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