Roasted vegetables with Californian walnuts and herbs

Posted on | by Free-From Heaven
Perfect for either lunch or dinner, these roasted vegetables with walnuts and herbs go a long way towards your 5-a-day…

Roasted vegetables with walnuts and herbs

Find more recipes from California Walnuts @ www.walnuts.org

Roasted vegetables with walnuts and herbs
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Roasted Vegetables with California Walnuts and Herbs

Course lunch, Main Course
Keyword vegetarian
Prep Time 15 minutes
Cook Time 35 minutes
Servings 4
Calories 374 kcal
Author Californian Walnuts

Ingredients

  • 250 g butternut squash peeled and cut into 7.5cm thick sticks
  • 1 beetroot peeled and cut into 7.5cm thick sticks
  • 2 small red onions peeled and cut into 1cm thick wedges
  • 2 small parsnips peeled and cut in half lengthwise, or in quarters if thick
  • 1 bunch rainbow carrots peeled and cut in half lengthwise
  • 3 tbsp extra-virgin olive oil
  • 1/2 tsp sea salt
  • 2 tbsp balsamic vinegar
  • 3 garlic cloves minced
  • 125 g Californian walnuts coarsely chopped
  • 2-3 tbsp minced fresh herbs rosemary, thyme, sage or flat leaf parsley
  • freshly ground black pepper to taste

Instructions

  1. Preheat the oven to 220°C/Gas Mark 7 and line 2 baking trays with foil. Place the vegetables on the baking trays, drizzle with the oil and season with salt. Toss well to coat and spread in a single layer.

  2. Roast for 25 minutes, then stir in the balsamic and garlic. Sprinkle over the California Walnuts and roast for 10 minutes more, or until the thickest parts of the vegetables are tender and the walnuts are toasted.

  3. Toss with the herbs and season with pepper.

Nutrition Facts
Roasted Vegetables with California Walnuts and Herbs
Amount Per Serving
Calories 374 Calories from Fat 257
% Daily Value*
Fat 28.5g44%
Saturated Fat 4.6g29%
Sodium 0.6mg0%
Sugar 8.2g9%
* Percent Daily Values are based on a 2000 calorie diet.