Sunday, February 28, 2016

Winter Roasted Root Vegetable Salad with Sauce

When I lived in NYC, I worked at the MoMA and we couldn't go home due to work. I invited all of my coworkers over for Thanksgiving and they all had to bring an ethic dish native to their family heritage. My friend from Boston brought this dish and I have modified it over the years. Enjoy!

1 cup diced parsnips
1 cup diced turnips
3 long carrots diced
1 medium white onion diced
1 cup brussels sprouts cut in half
8-12 fresh garlic cloves, peeled
olive oil as needed

Preheat oven to 450 degrees. Cut up all veggies and spray bottom of baking dish with PAM. Place all veggies in baking dish. I suggest the Le Cruset baking dish that doesn't need tin foil and is super easy to clean up with no soaking. Drizzle veggies with olive oil. Sprinkle with black pepper and dash of salt. Toss veggies to coat and place in oven for 30-40 mins until tender and brown. Remove from oven and let cool to room temperature. Place endive, spinach or mixed lettuce of choice in bottom of bowl. Cover with root veggies and then add the honey mustard dressing found here or the dressing of your choice. Enjoy!


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