Side Dishes

Roasted Harvest Vegetable Salad

The Belly Rules
November 02, 2018
52
8
1 pound parsnips ( peeled and cut lengthwise )
1 pound carrots ( peeled and cut lengthwise I used a few larger carrots and a bag of rainbow baby carrots )
1 pound butternut squash ( peeled and cubed )
1 cup frozen pearl onions ( thawed )
1 pound small Brussels sprouts ( trimmed and halved )
2 ( 3 small purple potatoes, sliced )
3 fresh rosemary or thyme sprigs
5 tablespoons extra virgin olive oil ( use a combination of olive oil and melted butter if you prefer )
Kosher salt and freshly ground black pepper
1 head radicchio ( separated into leaves )
Apple Cider Vinaigrette
3/4 cup extra virgin olive oil
1/4 cup apple cider
1/4 cup apple cider vinegar
2 tablespoons finely chopped shallot
1 tablespoon Dijon mustard
1 tablespoon honey
1 1/2 teaspoons kosher salt
1 teaspoon fresh thyme leaves
1/2 teaspoon freshly ground black pepper
Preheat oven to 425°. Divide vegetables between two aluminum foil-lined jelly-roll pans. Drizzle with oil; toss to coat. Spread vegetables in a single layer in each pan, leaving about 1 inch between...
See the full directions on my site
Nutritions

Calories
335

Sodium
825mg
34% DV

Fat
29g
45% DV

Protein
4g
8% DV

Carbs
17g
5% DV

Fiber
3g
14% DV