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Uruguayan Tannat Paired with a Winter Plate

Citrus-Glazed Roasted Root Vegetables

Seasonal roasted winter root vegetables are a nice side to an herb pan-roasted pork tenderloin paired with a Uruguayan Tannat-Viognier

Course Vegetable Sides
Cuisine American
Keyword Roasted Root Vegetables
Author adapted from "Vegan Vegetarian Omnivore" by Anna Thomas

Ingredients

  • 1 lb. sunchokes (Jerusalem artichokes)
  • 2 fennel bulbs
  • 1 lb. sweet potatoes
  • 2 teaspoons fresh rosemary, chopped
  • 2 teaspoons fresh thyme, chopped
  • 2 tablespoons extra virgin olive oil
  • 1-1/2 teaspoon kosher salt
  • freshly ground black pepper
  • 3-4 tablespoons Citrus Glaze (recipe follows)

Instructions

  1. Preheat the oven to 425º F. Line a baking sheet with parchment paper.

  2. Fill a medium bowl with cold water and add the sunchokes. Scrub them with a vegetable brush. Rinse under running water. Cut them into 1-inch size pieces and dry thoroughly.

  3. Peel the sweet potatoes and cut into 1-inch size pieces.

  4. Trim the fennel bulbs, quarter them lengthwise, and cut out the core. Slice each quarter in half. 

  5. Spread the vegetables in a single layer on the lined baking sheet. Drizzle them with olive oil and season with salt, pepper, rosemary, and thyme. Toss to combine and mix. Roast for about 30-40 minutes or until vegetables are tender.

  6. Just before serving drizzle the vegetables with 3 tablespoons of the citrus glaze and toss gently to mix.