Winter Vegetable Roast with Maple-Mustard Vinaigrette - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Peter Kaminsky
Why do I love roast winter vegetables? For starters, because they are fresh, local, and seasonal. Unlike summer produce, they keep for a long time without losing most of their flavor. They feel like winter food: hearty, substanti
Ingredients
- 8 medium parsnips, peeled or scrubbed
- 8 medium carrots, peeled or scrubbed
- 4 medium red onions, peeled and quartered
- 2 heads garlic, halved
- 1/2 cup plus 4 tablespoons olive oil
- 8 sprigs fresh thyme
- 4 sprigs fresh rosemary
- Salt and freshly ground black pepper to taste
- 40 cherry tomatoes, halved
- 4 tablespoons lemon juice
- 4 tablespoons capers, roughly chopped
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
Instructions
- Preheat oven to 350 degrees.
- Peel parsnips and carrots; depending on size, cut lengthwise in half or quarters, about 4 inches long.
- In a large bowl, toss parsnips, carrots, onions, and garlic with 1/2 cup olive oil, thyme, rosemary, salt, and pepper.
- Spread vegetables on one large sheet pan or two smaller pans, and place in oven. Roast for about an hour, turning vegetables once or twice, to get a nice crust on both sides.
- Meanwhile, heat large skillet, and film with 2 tablespoons olive oil. Add tomatoes, cut side down, and caramelize (no more than 10 minutes). Sauté in two batches. Remove to bowl, and set aside.
- While the vegetables are cooking, whisk together remaining 2 tablespoons olive oil, lemon juice, capers, maple syrup, and mustard.
- Place warm roasted root vegetables on serving platter, and pour dressing over the vegetables. Top with caramelized tomatoes.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Lemon.
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