Roasted Root Vegetables & Apples with Pecan Crumble
20 minutesPrep Time
35 minutesCooking Time
8Servings
Shop Ingredients
Makes 8 servings2 bunches of carrots, peeled and cut into 6cm pieces
3 yams, peeled and cut into large cubesSorry this product is not available at your store
3 large yellow beets, peeled and cut into large cubesSorry this product is not available at your store
3 Envy™ apples, cut into large cubesSorry this product is not available at your store
1/2 cup extra virgin olive oil
2 tbsp kosher salt
3 cups of chopped pecans (for the topping)
1 tbsp extra virgin olive oil (for the topping)
2 tsp kosher salt (for the topping)
1/2 cup extra virgin olive oil (for the dressing)
3 tbsp Low GI honey (for the dressing)
1 tbsp finely chopped rosemary (for the dressing)
1 tbsp finely chopped parsley (for the dressing)
1/2 tsp kosher salt (for the dressing)
Directions
- Preheat the oven to 200 degrees. You will want to roast each root vegetable separately because they all take different times to cook.
- Toss each root vegetable separately with 2 tbsp olive oil and 2 tsp kosher salt. Spread evenly onto a sheet tray lined with parchment paper. Do the same with the apple cubes.
- Roast in the oven until tender, stirring occasionally. Set aside.
- Toss the pecans together with olive oil and salt and toast in the oven.
- Toss all of the root vegetables and apples together and spread evenly in a baking dish.
- Whisk together the ingredients for the dressing and then drizzle over top of the vegetables.
- Sprinkle the toasted pecans over top of the finished and dressed vegetables and serve. Garnish with fresh parsley leaves.