It’s November which means it’s Native American Heritage Month and Thanksgiving is just around the corner. In celebration of Native American Heritage Month, we are sharing this tasty, savory side dish from the award-winning cookbook, The Mitsitam Café Cookbook. In partnership with the Smithsonian Institution’s National Museum of the American Indian, author and chef Richard Hetzler brings recipes rooted in tradition and flavor to our tables.
Try the Roasted Root Vegetables With Mustard Seed Vinaigrette recipe below for a healthy and delicious addition to your Thanksgiving festivities.
Roasted Root Vegetables With Mustard Seed Vinaigrette
Serves 4 to 6
Mustard Seed Vinaigrette
3 tablespoons cider vinegar
2 tablespoons honey
1 1/2 tablespoons whole-grain mustard
1/2 cup canola oil
Salt and freshly ground pepper to taste
2 tablespoons black or yellow mustard seeds
Salad
3 to 4 carrots, peeled and cut into 1-inch cubes
2 to 3 parsnips, peeled and cut into 1-inch cubes
2 red potatoes, peeled and cut into 1-inch cubes
2 turnips, peeled and cut into 1-inch cubes
1 to 2 golden beets, peeled and cut into 1-inch cubes
1/4 cup canola oil
Salt and freshly ground pepper to taste
For the vinaigrette: In a medium bowl, combine the vinegar, honey, and mustard. Gradually whisk in the oil until incorporated. Stir in the salt, pepper, and mustard seeds. Cover and refrigerate.
For the salad: Preheat the oven to 350°F. Put the vegetables in a medium bowl and toss with the oil, salt, and pepper. Spread on a rimmed baking sheet and roast until crisp-tender, 50 minutes to 1 hour. Remove from the oven and let cool slightly.
Transfer the roasted vegetables to a medium bowl and add the vinaigrette. Toss to coat. Taste and adjust the seasoning.
Want more recipes like this?
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