Preheat oven to 400 degrees. For sauce, whisk together yogurt, vinegar, 1 tablespoon parsley, 1 tablespoon mint, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper in a small bowl. Cover and refrigerate until serving.
Serve root veggies differently this year: roasted and wrapped in prosciutto!
Servings and Ingredients
|½ c. Hy-Vee plain Greek yogurt|
|2 tbsp. Gustare Vita red wine vinegar|
|1 tbsp. Italian parsley, chopped, plus additional for garnish|
|1 tbsp. fresh mint, chopped, plus additional leaves for garnish|
|1 tsp. kosher salt, divided|
|½ tsp. Hy-Vee cracked black pepper, plus additional for garnish|
|4 (2-oz.) pkgs. thinly sliced prosciutto|
|6 medium parsnips, peeled and halved lengthwise|
|6 medium rainbow carrots, peeled and halved lengthwise|
|4 small shallots, peeled and halved|
|1 c. red pearl onions, peeled and halved|
|¼ c. Gustare Vita olive oil, divided|
Things To Grab
- Small bowl
- Plastic wrap
- 2 large rimmed baking pans
- Hy-Vee nonstick cooking spray
- Serving platter
Line 2 large rimmed baking pans with foil. Lightly spray with nonstick spray; set aside.
Wrap 1 slice of prosciutto around each parsnip and carrot half. Divide between prepared baking pans. Add shallots and pearl onions. Drizzle vegetables in each baking pan with 2 tablespoons olive oil.
Roast for 15 to 20 minutes or until prosciutto is lightly browned and vegetables are crisp-tender, turning halfway through. Sprinkle with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon black pepper. Transfer to a serving platter. Garnish vegetables and sauce with additional parsley, mint leaves, and black pepper, if desired.
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 5mg
- Sodium: 580mg
- Total Carbohydrates: 23g
- Protein: 9g
Hy-Vee Seasons November 2021