Roasted Vegetable Salad with Apple Cider Vinaigrette | Recipe Cart

Roasted Vegetable Salad with Apple Cider Vinaigrette | Recipe Cart

getrecipecart.com

Roasted parsnips, carrots, beets, and Brussels sprouts tossed in apple cider vinaigrette make a delicious and flavorful salad. Perfect for gatherings!

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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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