Roasted Root Vegetable Salad

10
Servings
30m
Prep Time
40m
Cook Time
1h 10m
Ready In


"This is what I consider a "make-ahead" recipe. I like to roast the vegetables several hours ahead of time, making this perfect for a get together when you want to be able to spend time with guests instead of being in the kitchen! Serve this at room temperature."

Original recipe yields 10 servings
OK

Nutritional

  • Serving Size: 1 (147.5 g)
  • Calories 164.9
  • Total Fat - 7.1 g
  • Saturated Fat - 1 g
  • Cholesterol - 0 mg
  • Sodium - 200.2 mg
  • Total Carbohydrate - 24.9 g
  • Dietary Fiber - 5.6 g
  • Sugars - 9 g
  • Protein - 2.8 g
  • Calcium - 71.7 mg
  • Iron - 1.5 mg
  • Vitamin C - 27.2 mg
  • Thiamin - 0.1 mg

Step 1

Preheat your oven to 425 degrees.

Step 2

Combine the first 5 ingredients in a large bowl. Add 2 tablespoons oil, 3/8 teaspoons salt, and 1/4 teaspoon salt. Toss well to coat. Arrange in a single layer on a large jelly roll pan or baking pan. Bake at 425 degrees for 40 minutes, or until the vegetables are browned and tender, stirring every 10 minutes. Remove from the oven and cool to room temperature.

Step 3

Combine the remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, vinegar, mustard, honey, and garlic in a large bowl, stirring with a whisk. Gradually add the remaining 3 tablespoons oil, stirring constantly with a whisk. Add the roasted vegetables and toss to coat. Sprinkle with the parsley.

Tips & Variations


No special items needed.

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