East Side Living Recipe December 2018

Happy New Year!

We prepared this dish for a dinner party last month that wanted a “Fall / Winter” Theme and the guests at the dinner party raved about it! There were no leftovers that night. We decided to incorporate this dish into our cooking services for other clients also. This dish is not only tasty, earthy yet sweet, it is very nutritious. The fiber and vitamins come from the veggies and then you have some protein from the walnuts. It is will be a favorite at your next meal, event or party!

Roasted Root Vegetables With Walnuts

Serves 4


3 medium beets, bunch peeled, large diced

3 medium carrot peeled, large diced

3 medium parsnip peeled, large dice

3 small shallot peeled whole

1 tablespoon(s) olive oil

2 tablespoon(s) honey

2 teaspoon(s) balsamic vinegar

salt and pepper to taste

1 cup(s) walnut halves, toasted


Pre-heat oven to 400 degrees. Toss all vegetables with olive oil, salt and pepper and lay on baking pan and roast in oven until tender. roast walnuts in a sauté pan and let cool, remove vegetables from baking pan and toss with walnuts honey and balsamic vinegar. Enjoy!