Roasted Vegetable Salad With Apple Cider Vinaigrette Recipe

Name: Roasted Vegetable Salad With Apple Cider Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound parsnips, peeled and cut lengthwise; 1 pound carrots, peeled and cut lengthwise; 1 pound small golden beets, peeled and coarsely chopped; 10 -12 garlic cloves; 1 cup frozen pearl onions, thawed; 1 pound small Brussels sprouts, trimmed and halved; 3 fresh rosemary or thyme sprigs; 3 small bay leaves; 3 tablespoons butter, melted; 1 1/2 tablespoons olive oil; Kosher salt and freshly ground black pepper; 1 head radicchio, separated into leaves

Servings: persons

1 pound parsnips, peeled and cut lengthwise
1 pound carrots, peeled and cut lengthwise
1 pound small golden beets, peeled and coarsely chopped
10 -12 garlic cloves
1 cup frozen pearl onions, thawed
1 pound small Brussels sprouts, trimmed and halved
3 fresh rosemary or thyme sprigs
3 small bay leaves
3 tablespoons butter, melted
1 1/2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 head radicchio, separated into leaves

1
Preheat oven to 425u00b0. Divide first 8 ingredients between two aluminum foil-lined jelly-roll pans. Drizzle with butter and oil; toss to coat. Spread vegetables in a single layer in each pan, leaving about 1 inch between pieces. Season with salt and pepper.
2
Bake both pans at 425u00b0 for 20 minutes, placing 1 pan on middle oven rack and 1 pan on lower oven rack. Rotate pans front to back, and top rack to bottom rack. Bake 20 to 25 more minutes or until vegetables are tender.
3
Gently loosen vegetables, and add salt and pepper to taste. Cool completely (about 20 minutes). Discard herb sprigs and bay leaves. Place vegetables in a zip-top plastic freezer bag, and refrigerate 2 hours to 2 days.
4
To serve, let vegetables stand 20 minutes or until room temperature. Add 1/4 cup Apple Cider Vinaigrette; toss to coat.
5
Arrange radicchio leaves on a serving platter; top with roasted
6
vegetables. Drizzle 1/4 cup vinaigrette over salad. Season with salt and pepper. Serve salad with remaining vinaigrette.

666

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound parsnips, peeled and cut lengthwise, 1 pound carrots, peeled and cut lengthwise, 1 pound small golden beets, peeled and coarsely chopped, 10 -12 garlic cloves, and more.

Yes, Roasted Vegetable Salad With Apple Cider Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Vegetable Salad With Apple Cider Vinaigrette

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