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Complete your holiday feast with this roasted veggie salad. It's drizzled in tangy vinaigrette dressing and has a great smoky flavor.
1 Pound parsnips, peeled and halved lengthwise
1 Pound carrots, peeled and halved lengthwise
1 Pound small golden beets, peeled and coarsely chopped
12 garlic cloves
8 Ounce red pearl onions, blanched and peeled
1 Pound small Brussels sprouts, trimmed and halved
4 sprigs fresh rosemary or thyme
3 Small dried bay leaves
3 Tablespoon unsalted butter, melted
4 1/2 Teaspoon Olive oil
1 Teaspoon fine sea salt
1 Teaspoon freshly ground black pepper
1 Head radicchio, leaves separated
3/4 Cup extra-virgin olive oil
1/4 Cup apple cider
1/4 Cup apple cider vinegar
2 Tablespoon finely chopped shallot
1 Tablespoon whole grain Dijon mustard
1 Tablespoon honey
1 1/2 fine sea salt
1 Teaspoon fresh thyme leaves
1/2 Teaspoon freshly ground black pepper
: 425 ˚F
1 Pound parsnips, peeled and halved lengthwise
1 Pound carrots, peeled and halved lengthwise
1 Pound small golden beets, peeled and coarsely chopped
12 garlic cloves
8 Ounce red pearl onions, blanched and peeled
1 Pound small Brussels sprouts, trimmed and halved
4 sprigs fresh rosemary or thyme
3 Small dried bay leaves
3 Tablespoon unsalted butter, melted
4 1/2 Teaspoon Olive oil
1 Teaspoon fine sea salt
1 Teaspoon freshly ground black pepper
3/4 Cup extra-virgin olive oil
1/4 Cup apple cider
1/4 Cup apple cider vinegar
2 Tablespoon finely chopped shallot
1 Tablespoon whole grain Dijon mustard
1 Tablespoon honey
1 1/2 fine sea salt
1 Teaspoon fresh thyme leaves
1/2 Teaspoon freshly ground black pepper
1 Head radicchio, leaves separated