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.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Serve root veggies differently this year: roasted and wrapped in prosciutto!
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 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
- Whisk
- Small bowl
- Plastic wrap
- 2 large rimmed baking pans
- Hy-Vee nonstick cooking spray
- Serving platter
Directions
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.
Nutrition facts
Servings
190 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 5mg
- Sodium: 580mg
- Total Carbohydrates: 23g
- Protein: 9g
Recipe Source:
Hy-Vee Seasons November 2021