SALAD WITH ROASTED ROOT VEGETABLE VINAIGRETTE
Provided by Giada De Laurentiis
Time 10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the vinaigrette: Place the oil, apple juice concentrate, vinegar, maple syrup, salt, pepper, carrot, parsnip and shallot in a blender or food processor. Blend until smooth.
- For the salad: Place the lettuce, radicchio and endive in a salad bowl. Add the vinaigrette and toss until coated.
Nutrition Facts : Calories 281 calorie, Fat 19 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 409 milligrams, Carbohydrate 26 grams, Fiber 7.5 grams, Protein 3 grams, Sugar 12 grams
ROASTED ROOT VEGETABLES WITH CIDER VINAIGRETTE
Steps:
- For the vegetables: Preheat the oven to 425 degrees F. Put the oven rack in the top third of the oven. Line a baking sheet with foil or grease with olive oil.
- In a large bowl, combine the oil, sweet potato, carrots, parsnips, onion, garlic, and thyme. Season liberally with salt and pepper and toss to coat. Transfer to the prepared baking sheet.
- Roast, turning once halfway through, until the vegetables are tender and starting to brown, about 45 minutes.
- For the vinaigrette: Meanwhile, in a small bowl, whisk together the oil, vinegar, mustard, honey, and shallot. Season to taste with salt and pepper.
- Transfer the roasted vegetables to a serving bowl and toss with the vinaigrette. Serve warm.
ROASTED ROOT VEGETABLE VINAIGRETTE
Provided by Giada De Laurentis
Categories Roast Salad Dressing Root Vegetable Carrot Parsnip Healthy Shallot
Yield Makes about 2 1/2 cups
Number Of Ingredients 10
Steps:
- Preheat the oven to 425°F.
- On a rimmed baking sheet, toss the carrots, parsnips, and shallot with 2 tablespoons of the olive oil. Roast until the vegetables are tender, about 30 minutes. Set aside to cool.
- Combine the carrots, parsnips, shallot, remaining 1/3 cup oil, the chicken broth, apple juice concentrate, vinegar, maple syrup, salt, and pepper in a blender or food processor. Blend until smooth.
ROASTED ROOT VEGETABLES
Root vegetables (with the exception of potatoes and carrots) are some of the most overlooked and under appreciated food stuffs around. But these nutritional storehouses are hidden treasures worthy of your notice. Not only are they available in winter when other vegetables are hard to find, they are also very inexpensive. Experiment with turnips, rutabagas, beets and parsnips, and learn what they have to offer in taste and versatility. Rutabaga (also known as swede) is an accidental vegetable -- the result of a chance hybridization of turnips and cabbage. Like carrots, they're low in sodium and high in vitamin C. The flavor of all root vegetables will be enhanced by selecting fresh, firm produce (preferably organically grown) and storing it carefully. Turnips and potatoes should be stored in a cool, dark place out of the refrigerator. The rest of these roots will keep well in the refrigerator for at least a week. From Dr. Weil
Provided by Rita1652
Categories One Dish Meal
Time 1h20m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees.
- Place the root vegetables and onion in a roasting pan.
- Toss the vegetables with the olive oil and salt to taste.
- Do not crowd the vegetables.
- Roast the mixture for a total of 45-50 minutes, stirring every 15 minutes.
- After 30 minutes, scatter the garlic cloves in with the vegetables.
- Continue stirring every 15 minutes until the vegetables are tender and evenly browned.
- Before serving, add a sprinkling of fresh chopped herbs or balsamic vinegar, if you like for additional flavor.
Nutrition Facts : Calories 50.5, Fat 2.8, SaturatedFat 0.4, Sodium 3, Carbohydrate 6, Fiber 0.6, Sugar 1.1, Protein 1
ROASTED ROOT VEGETABLES WITH MAPLE BALSAMIC DRESSING
Use your choice of vegetables including parsnips, potatoes, celeriac, red onions and beets or go with all orange and yellow as given in the recipe. Looks as good as it tastes. From Bonnie Stern's Essentials of Home Cooking.
Provided by Cookin-jo
Categories Yam/Sweet Potato
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Combine the prepared vegetables in a large bowl and toss with oil. Spread onto a large non-stick rimmed baking sheet. Use parchment paper if you like, but I didn't find it necessary.
- Roast at 375 degrees for 45 to 60 minutes, stirring once or twice, until browned and tender.
- Combine the vinegars and remaining ingredients in a small bowl and toss with the hot, cooked vegetables. Sprinkle with parsley.
CHICKEN SALAD WITH ROASTED ROOT VEGETABLE VINAIGRETTE
Provided by Giada De Laurentis
Categories Salad Chicken Leafy Green Poultry Dinner Lunch Healthy Lettuce Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 5
Steps:
- In a large bowl, combine the lettuce, radicchio, endive, and chicken. Add the vinaigrette and toss to coat.
ROASTED ROOT VEGETABLES
Root veg is a must with Sunday lunch and Christmas dinner, and this easy recipe is low-fat, superhealthy and high in fibre to boot
Provided by Good Food team
Categories Dinner, Side dish
Time 1h15m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss all the veg with the oil and garlic in a large roasting tin, then roast for 40 mins until starting to soften and turn golden. Remove the tin from the oven, drizzle the veg with honey and return to the oven for 10-20 mins more until golden.
Nutrition Facts : Calories 133 calories, Fat 4 grams fat, Carbohydrate 21 grams carbohydrates, Sugar 14 grams sugar, Fiber 9 grams fiber, Protein 4 grams protein, Sodium 0.27 milligram of sodium
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