Winter Vegetable Roast With Maple Mustard Vinaigrette Food
ROASTED FALL VEGGIES WITH LEMON AND MUSTARD VINAIGRETTE
Roasting veggies intensifies the flavor, this is a veggie combination that goes well together and seems to all get roasted at the same time, you can also add in potatoes and/or fennel bulb, but remember if you add in veggies such as potatoes or fennel they will take a longer time to cook, just keep and eye on them, and maybe remove all of the other veggies and continue to roast until done. The lemon-mustard vinaigrette can be made ahead of time, and ALL ingredients can be adjusted to suit taste. This is a wonderful side dish to serve with a turkey or roasted chicken dinner. If you like then roast the veggies with fresh garlic mixed with the olive oil.
Provided by Kittencalrecipezazz
Categories Lemon
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Set oven to 400°F.
- Grease a large baking sheet/pan.
- Mix all the veggies with olive oil and garlic (if using) to coat well.
- Season with salt and pepper.
- Place on the baking pan.
- Roast in oven for about 30-35 minutes, or until tender.
- To make the lemon-mustard vinaigrette: whisk all ingredients together while the veggies are roasting.
- Place the roasted veggies in a serving bowl and pour the vinaigrette over the warm veggies, then serve.
- Garnish with fresh herbs if desired.
- Delicious!
Nutrition Facts : Calories 222.1, Fat 18.6, SaturatedFat 2.6, Sodium 51.5, Carbohydrate 13.4, Fiber 3.7, Sugar 7.6, Protein 2.5
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.
WINTER VEGETABLE ROAST WITH MAPLE-MUSTARD VINAIGRETTE
Provided by Peter Kaminsky
Categories Garlic Onion Side Roast Christmas Vegetarian Rosemary Carrot Parsnip Winter Vegan Thyme Potluck Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Peel parsnips and carrots; depending on size, cut lengthwise in half or quarters, about 4 inches long.
- 3. In a large bowl, toss parsnips, carrots, onions, and garlic with 1/2 cup olive oil, thyme, rosemary, salt, and pepper.
- 4. Spread vegetables on one large sheet pan or two smaller pans, and place in oven. Roast for about an hour, turning vegetables once or twice, to get a nice crust on both sides.
- 5. Meanwhile, heat large skillet, and film with 2 tablespoons olive oil. Add tomatoes, cut side down, and caramelize (no more than 10 minutes). Sauté in two batches. Remove to bowl, and set aside.
- 6. While the vegetables are cooking, whisk together remaining 2 tablespoons olive oil, lemon juice, capers, maple syrup, and mustard.
- 7. Place warm roasted root vegetables on serving platter, and pour dressing over the vegetables. Top with caramelized tomatoes.
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- Spoon all the ingredients into an 8-ounce mason jar, and shake vigorously until the vinaigrette begins to emulsify. Serve immediately over fresh salad greens, or roasted or fresh vegetables.
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- Wash, peel, and chop all the veggies – take extra effort to try and chop them into uniform-sized pieces so they cook accordingly. Then, toss them with the olive oil and spread them out onto a thin cookie sheet. Salt and pepper generously.
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