Open your holiday feast with this fresh roasted veggie salad, it's drizzled in tangy vinaigrette dressing & has a great smoky flavor.
1 Pound Parsnips
1 Pound Carrots, peeled and halved lengthwise
1 Pound golden beets, scrubbed and trimmed
12 Clove garlic
1 Pound fresh Brussels sprouts
3 Sprig rosemary
3 Small bay leaves
3 Tablespoon butter, melted
13 1/2 Tablespoon olive oil
1/4 Cup apple cider
1/4 Cup apple cider vinegar
2 Tablespoon finely chopped shallot
1 Tablespoon Dijon mustard
1 Tablespoon honey
1 1/2 Jacobsen Salt Co. Pure Kosher Sea Salt
1 Teaspoon thyme
1/2 Teaspoon black pepper
1 Head Radicchio, head
1 Pound Parsnips
1 Pound Carrots, peeled and halved lengthwise
1 Pound golden beets, scrubbed and trimmed
12 Clove garlic
1 Pound fresh Brussels sprouts
3 Sprig rosemary
3 Small bay leaves
3 Tablespoon butter, melted
1 1/2 Tablespoon olive oil
3/4 Cup olive oil
1/4 Cup apple cider
1/4 Cup apple cider vinegar
2 Tablespoon finely chopped shallot
1 Tablespoon Dijon mustard
1 Tablespoon honey
1 1/2 Jacobsen Salt Co. Pure Kosher Sea Salt
1 Teaspoon thyme
1/2 Teaspoon black pepper
1 Head Radicchio, head