California Central Coast Recipes

Roasted Vegetables with Sage Honey Dressing and Walnuts

2017 TheRomanticTable.com
This recipe requires about an hour of oven-baking, but it's a snap to prepare, and we like to to serve it with a Rotisserie chicken --and feel free to cheat and just buy one at your favorite grocery--like we occasionally do. These vegetables are so-o good and go with almost everything!

One night when we were running late, and we had a few of these vegetables left-over in the fridge, we reheated them along with some leftover Baked Tomatoes, then simply poached some eggs, cracked them on top of the reheated veggies and WOW! What a fun tasty supper-with hardly any fuss!

We have vegan friends and relatives, so the inspiration for this recipe was a side dish that could satisfy our vegan guests --but with a big roasted vegetables taste especially satisfying for our "manly-type foods" craving guests too. This recipe gives the diner a flavorful taste of more substantive treats ahead on the calendar--as well as being a perfect addition to a Holiday potluck.


www.theromantictable.com 2017, Roasted Vegetables with Sage Honey Dressing and Walnuts
Preparation time: 15 minutes
Cooking time: 45 minutes
MAKES 2 SERVINGS.
re-calculate ingredients for:



Ingredients.

1 L Red Onion , peeled and cut into triangle pieces
1 lb. Yams , peeled and cut into 2-inch pieces
3/4 lbs Baby red potatoes , cleaned and halved
1 L Fennel bulb , outer skin peeled and cut into sections
2 Red bell peppers , seeded and ribs removed and cut into square pieces
6 Tablespoons Extra virgin olive oil
Salt to taste
1/4 teaspoons Freshly cracked Black pepper
4 three-inch sprigs fresh rosemary
1 cup coarsely broken walnut pieces

The Dressing
1 cup coarsely broken walnut pieces
1/4 cup Red wine vinegar
3 to 4 Tablespoons Walnut oil
3 Tablespoons approx. Sage honey
9 oz. Spring Mix Lettuces


Preparation Directions.

1 Preheat oven to 425 degrees.

2 Toss Onions, Yams, Baby red potatoes, fennel pieces and red bell pepper and rosemary sprigs in a large bowl. Add 3-4 tablespoons olive oil and add a little salt and pepper, then gently toss again, then transfer to a roasting pan.

3 Roast vegetables until tender ~ 40-50 minutes, turning veggies once halfway through baking time.

4 Fifteen minutes before vegetables are done, add in the walnuts and let them toast as well. When done, remove all from oven and let vegetables cool about five minutes.

5 In the meantime, mix up the dressing and dribble one-fourth of the dressing over the mixed greens. Lightly toss to help distribute throughout the greens. Divide dressed greens among the plates.

6 Spoon the slightly cooled vegetables and walnuts over the waiting greens, and dribble some of the dressing over the vegetables with greens. Any extra dressing that remains, serve on the side.


Wine and Food Pairing and Serving Suggestions.

Serve with a sassy-Rhone-white such as our Sea Stone Cellars' Silhouette

A tip from Sue!

Save those Parmesan cheese rinds!

Save those Parmesan cheese rinds when you get through with a brick of Parmesan cheese! They can be used to flavor soups deliciously. Store them in the freezer in a plastic bag, and use as needed.

The Parmesan rinds give unbelievable flavor and soul to soups and will turn a bowl of soup into an "entree" worthy of any guest. I generally use about two ounces of Parmesan cheese rinds to a stockpot of soup. Add them in after you've added the liquid and let them cook along with the rest of your soup's ingredients. You won't be sorry!

read more:
Tuscan-Style White Bean Soup with Parmesan Cheese Rind