Roasted winter vegetable salad

Once again, I’m poor. I blame Urban Outfitters. Lucky for me, root vegetables are CHEAP. Plus, they lend themselves beautifully to roasting.

Upon returning from Smith Mountain Lake and being burned over 90% of my body, I decided a cool salad full of savory veggies and arugula sounded delicious.

Ingredients:

  • 3 carrots, cut into coins
  • 1 parsnip, cut into coins
  • 3 red skin potatoes, quartered
  • 1 small sweet potato or half a large, quartered
  • 7-8 Brussels sprouts, halved
  • 7-8 radishes, quartered
  • 1/2 medium red onion, sliced
  • 1/2 cup lemon juice
  • 1/2 cup extra virgin olive oil
  • salt and pepper
  • 3-4 sprigs fresh thyme

Preheat the oven to 425 degrees. In a large bowl, combine all of the veggies except the Brussels sprouts. Drizzle the olive oil and lemon juice over, add salt and pepper to taste. Throw in the thyme.

Mix everything together, then transfer to a baking sheet and pop into the oven. Keep an eye on everything, and every 10 minutes or so mix the vegetables so they all cook fairly evenly. Add the quartered Brussels sprouts to the bowl where the root vegetables with mixed. Add a little more olive oil and lemon juice — just enough to coat.

When the vegetables in the oven start to become golden and soften a bit, add the bowl of Brussels sprouts to the mixture. Mix everything together, and put back into the oven. When the Brussels sprouts start to look like this, and the radishes and other vegetables are getting brown and maybe a lil crispy on the edges, it’s almost time for dinner.

Remove the veggies from the oven and let them cool for a bit. You can absolutely stop here and pair these roasted gems with a side of chicken or even some fish and risotto. BUT if you want a salad:

Ingredients:
  • arugula
  • blue cheese crumbles
For the dressing:
  • Equal parts extra virgin olive oil and lemon juice (depends on how much dressing you do or don’t want)
  • About 1/2 tbsp grated Parmesan cheese
  • Fresh cracked black pepper

Take some fresh arugula, arrange on a plate. Take as many of the warm roasted veggies as you want, and place them on top. Add some crumbled blue cheese and that totally wouldn’t be the worst thing in the world. Whisk together the dressing, and drizzle over the top. OMG. This is both filling and healthy. Try it. Now. It didn’t cure sunburn, but it made me feel warm and fuzzy. #winning.

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One thought on “Roasted winter vegetable salad

  1. Bonnie says:

    This is the kind of thing that hits the spot for me. I love roasted veggies. The flavors intensify. I really enjoy Brussels sprouts, too. Will try!

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