Roasted Vegetable Salad with Apple Cider Vinaigrette | Recipe Cart | Recipe Cart

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 ½ tablespoons olive oil
• Kosher salt and freshly ground black pepper
• Apple Cider Vinaigrette
• 1 head radicchio, separated into leaves