Roasted Vegetable Medley Kit
Serves 4 | with fig-orange vinaigrette and feta
Simple roasted vegetables are the perfect dish to dress up for the holidays. Here, we are making a zesty, slightly sweet and delicious vinaigrette to dress roasted Brussels sprouts, parsnips and sweet potatoes. It's the perfect side to add a little wow to your holiday plate.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Parsnip
unit(s)
Sweet Potato
unit(s)
Red Onion
g
Parsley
g
Walnuts, chopped
(Contains: Walnuts May contain traces of: Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame, Soy)
tbsp
Balsamic Vinegar
(Contains: Sulphites May contain traces of: Mustard, Sesame, Soy, Tree nuts, Wheat, Egg, Fish, Milk)
unit(s)
Clementine
tbsp
Dijon Mustard
(Contains: Mustard May contain traces of: Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)
g
Brussels Sprouts
cup
Feta Cheese, crumbled
(Contains: Milk)
tbsp
Fig Spread
(May contain traces of: Sesame, Soy, Fish, Egg, Mustard, Wheat, Sulphites, Gluten, Milk, Crustaceans, Tree nuts)
Not included in your delivery
3 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Coming soon!
- Prepare two parchment-lined baking sheets.
- To the large bowl with veggies, add 1 1/2 tbsp oil. Season with salt and pepper, then toss to coat. Divide veggies between the two prepared baking sheets.
- Roast on the middle and lower racks of the oven for 26-28 min, tossing halfway through and switching baking sheet positions, until tender and golden-brown.
- Meanwhile, heat a dry, large non-stick pan over medium heat.
- When the pan is hot, add walnuts.
- Toast for 2-4 min, stirring often, until golden-brown. (TIP: Keep your eye on them so they don't burn!) Transfer walnuts to a plate.
- Roughly chop parsley.
- Zest, then juice clementine.
- To the same large bowl (used for the veggies), add vinegar, fig jam, Dijon, 1/4 tsp clementine zest*, 1 tbsp clementine juice, parsley and 1 1/2 tbsp oil. Season with salt and pepper, then whisk to combine.
- To the bowl with dressing, add roasted veggies. Toss to coat.
- Transfer veggies to a serving platter. Sprinkle with toasted walnuts and feta.
- Enjoy!
