Recipe from Kitchen Confidence

Try a delicious winter dish from Cooking Channel's Newest Star

Kitchen ConfidenceA young food star and new mom, Kelsey is an invaluable friend in the kitchen to everyone settling into their first kitchen of their own. Her recipes, which are broken down into simple steps, teach readers how to cook, highlighting key tools and basic techniques everyone should know. And yet her flavors are anything but basic; Kelsey gives everyone the confidence to start with the 2.0 version of a recipe instead of the boring standards. For example, she makes her house pilaf with quinoa instead of rice, and her addictive fruit salad is a savory first course instead of a lackluster dessert.

Sample a delicious winter recipe below.


Roasted Root Vegetables with Cider Vinaigrette

SERVES 4 • PREP 20 minutes • COOK 45 minutes

¼ cup extra-virgin olive oil
1 large sweet potato, peeled, halved lengthwise, and cut crosswise into 1-inch pieces
2 large carrots, sliced into ½-inch-thick rounds
2 large parsnips, peeled and sliced into ½-inch-thick rounds
1 medium red onion, cut into 1-inch-thick wedges
5 garlic cloves, smashed
1 tablespoon fresh thyme leaves, chopped
2 tablespoons extra virgin olive oilRoasted Root Vegetable Recipe
Kosher salt and cracked black pepper

2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1 small shallot, finely chopped
Kosher salt and cracked black pepper

1. For the vegetables: Preheat the oven to 425°F. Put the oven rack in the top third of the oven. Line a baking sheet with foil or grease with olive oil.

2. In a large bowl, combine the oil, sweet potato, carrots, parsnips, onion, garlic, and thyme. Season liberally with salt and pepper and toss to coat. Transfer to the prepared baking sheet.

3. Roast, turning once halfway through, until the vegetables are tender and starting to brown, about 45 minutes.

4. For the vinaigrette: Meanwhile, in a small bowl, whisk together the oil, vinegar, mustard, honey, and shallot. Season to taste with salt and pepper.

5. Transfer the roasted vegetables to a serving bowl and toss with the vinaigrette. Serve warm.

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