Root Vegetables With Truffle Oil
From Clean Food: A Seasonal Guide to Eating Close to the Source by Terry Walters8 serving(s)
12 brussels sprouts
1 large rutabaga, peeled and diced
1 fennel bulb, halved and sliced into strips
1 daikon, peeled and diced
1 large onion, cut into wedges, or 6 cipollini onions, peeled and halved
8 garlic cloves, peeled
2 to 3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
2 teaspoons coarse sea salt
White truffle oil
Chopped fresh tarragon
1. Preheat oven to 425 degrees.
2. Prepare brussels sprouts by trimming off dry ends, peeling away any damaged leaves, and cutting in half.
3. Place vegetables in a large bowl and toss with olive oil, vinegar, and salt. Put into two glass roasting dishes and roast 45 minutes or until caramelized. Toss vegetables every 10 to 15 minutes to prevent burning. Remove from heat, drizzle with truffle oil, toss with fresh tarragon, and serve.
Per serving: 204 calories, 5 grams protein, 25 grams carbohydrates, 10 grams sugar, 11 grams fat, no cholesterol, 1,034 milligrams sodium, 8 grams dietary fiber.