Roasted Vegetable Salad with Apple Cider Vinaigrette | Recipe Cart
Roasted parsnips, carrots, beets, and Brussels sprouts tossed in apple cider vinaigrette make a delicious and flavorful salad. Perfect for gatherings!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at getrecipecart.com.
Cooking tools:
- Oven
- Jelly-roll pan
- Aluminum foil
- Chef's knife
- Cutting board
- Peeler
- Spatula
- Measuring spoon
- Mixing bowl
- Zip-top bag
- Refrigerator
- Serving platter
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
- freshly ground black pepper
- Apple Cider Vinaigrette
- 1 head radicchio, separated into leaves
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