Warm Roasted Root Vegetable Salad


Root Vegetables:

1 large turnip, cubed (2 cups)

1/2 red onion, diced (1/2 cup)

2 large carrots, sliced (1 cup)

1 large sweet potato, cubed (2 cups)

1 small bulb fennel, chopped (1 cup)

4 Tablespoons balsamic vinegar

salt and pepper to taste

1/2 cup toasted pumpkin seeds


1 cup Mayonnaise

4 oz. Evolutionary Farms Sneaky Heat Ghost Pepper Mustard (or other spicy mustard)


Heat oven to 400. On a large sheet pan covered in parchment paper, toss vegetables with balsamic vinegar, salt, and pepper. Cover with foil, and bake 45-60 minutes or until vegetables are fully cooked and tender, stirring occasionally. While vegetables cook, blend together mayonnaise and mustard. Place cooked vegetables in a serving dish, top with a drizzle of aioli and toasted pumpkin seeds. Serves about 6.

Presented by: Jessica Hammonds

Air Date: November 13, 2013


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