How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Roasted Autumn Vegetables With Toasted Hazelnut Dressing?

You need 16 ingredients. The key ingredients include: 1 lb baby beets, 1 None rutabaga, quartered, 2 None turnips, quartered, 1 None celeriac, quartered, and more.

Is Roasted Autumn Vegetables With Toasted Hazelnut Dressing suitable as general?

Yes, Roasted Autumn Vegetables With Toasted Hazelnut Dressing falls under the General category and is a great choice for this type of meal.

How do I store leftover Roasted Autumn Vegetables With Toasted Hazelnut Dressing?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Autumn Vegetables With Toasted Hazelnut Dressing Recipe

Name: Roasted Autumn Vegetables With Toasted Hazelnut Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb baby beets; 1 None rutabaga, quartered; 2 None turnips, quartered; 1 None celeriac, quartered; 2 None carrots, halved lengthwise; 2 None potatoes, quartered; 2 None parsnips, halved lengthwise; 2 tsp extra virgin olive oil; 1/4 cup lemon juice; 1 oz baby arugula; 1 oz lamb's lettuce; 1/4 cup low-fat mayonnaise; 2 tbsp hazelnuts, toasted, skins removed, crushed; 2 tsp Dijon mustard; 2 tsp sherry vinegar; 2 tbsp vegetable stock

Roasted Autumn Vegetables With Toasted Hazelnut Dressing

Eats Now Editorial Team · 191 kcal · General

Roasted Autumn Vegetables With Toasted Hazelnut Dressing – a delicious recipe with baby beets, celeriac, carrots, potatoes, parsnips, olive oil. Easy to follow and perfect for any occasion.

Serves 4 General

Roasted Autumn Vegetables With Toasted Hazelnut Dressing

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