Categories: Recipes Date: Dec 19, 2016 Title: Roasted Root Vegetable Salad
This recipe looks just as good as it tastes. Gather your favorite root vegetables from the market and whip together this delicious salad. It’s perfect for your holiday side dish or for a potluck party, since it can be served at room temperature!
Preheat oven to 425°.
Combine first 5 ingredients in a large bowl; add 2 tablespoons oil, 3/8 teaspoon salt, and 1/4 teaspoon pepper. Toss well to coat; arrange in a single layer on a large jelly-roll pan. Bake at 425° for 40 minutes or until vegetables are browned and tender, stirring every 10 minutes. Remove from oven; cool to room temperature.
Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, mustard, honey, and garlic in a large bowl, stirring with a whisk. Gradually add the remaining 3 tablespoons oil, stirring constantly with a whisk. Add roasted vegetables; toss to coat. Sprinkle with parsley.