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Preheat the oven to 400F.
Combine carrots, beets, rutabagas, parsnip, onion, sweet potato and garlic in a large bowl.
Drizzle with oil, season with salt and pepper and toss well to combine.
Arrange vegetables on a large rimmed baking sheet in a single layer.
Roast, stirring once, until tender and lightly browned, about 45 minutes.
Remove from the oven and keep warm.
For the vinaigrette, combine ale, oil, honey, orange zest and juice, green onions, marjoram, mustard, salt and pepper in a blender.
Remove roasted garlic cloves from vegetables and peel.
Add garlic to blender and blend until vinaigrette is smooth and emulsified.
Transfer warm vegetables to a large bowl.
Toss with vinaigrette and greens and serve warm.