Winter Vegetable Roast With Maple-Mustard Vinaigrette Recipe

Name: Winter Vegetable Roast With Maple-Mustard Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 medium parsnips, peeled or scrubbed; 8 medium carrots, peeled or scrubbed; 4 medium red onions, peeled and quartered; 2 heads garlic, halved; 1/2 cup plus 4 tablespoons olive oil; 8 sprigs fresh thyme; 4 sprigs fresh rosemary; Salt and freshly ground black pepper to taste; 40 cherry tomatoes, halved; 4 tablespoons lemon juice; 4 tablespoons capers, roughly chopped; 1 tablespoon maple syrup; 1 teaspoon Dijon mustard

Servings: persons

8 medium parsnips, peeled or scrubbed
8 medium carrots, peeled or scrubbed
4 medium red onions, peeled and quartered
2 heads garlic, halved
1/2 cup plus 4 tablespoons olive oil
8 sprigs fresh thyme
4 sprigs fresh rosemary
Salt and freshly ground black pepper to taste
40 cherry tomatoes, halved
4 tablespoons lemon juice
4 tablespoons capers, roughly chopped
1 tablespoon maple syrup
1 teaspoon Dijon mustard

1
1. Preheat oven to 350 degrees.
2
2. Peel parsnips and carrots; depending on size, cut lengthwise in half or quarters, about 4 inches long.
3
3. In a large bowl, toss parsnips, carrots, onions, and garlic with 1/2 cup olive oil, thyme, rosemary, salt, and pepper.
4
4. Spread vegetables on one large sheet pan or two smaller pans, and place in oven. Roast for about an hour, turning vegetables once or twice, to get a nice crust on both sides.
5
5. Meanwhile, heat large skillet, and film with 2 tablespoons olive oil. Add tomatoes, cut side down, and caramelize (no more than 10 minutes). Saute in two batches. Remove to bowl, and set aside.
6
6. While the vegetables are cooking, whisk together remaining 2 tablespoons olive oil, lemon juice, capers, maple syrup, and mustard.
7
7. Place warm roasted root vegetables on serving platter, and pour dressing over the vegetables. Top with caramelized tomatoes.

1170

kcal

Calories

Fat

203

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 13 ingredients. The key ingredients include: 8 medium parsnips, peeled or scrubbed, 8 medium carrots, peeled or scrubbed, 4 medium red onions, peeled and quartered, 2 heads garlic, halved, and more.

Yes, Winter Vegetable Roast With Maple-Mustard 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.

Winter Vegetable Roast With Maple-Mustard Vinaigrette

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