roasted garden vegetables with vinaigrette

INGREDIENTS


  • 1 Pound Parsnips

  • 1 Pound Carrots, peeled and halved lengthwise

  • 1 Pound Golden Beets, scrubbed and trimmed

  • 12 Clove garlic

  • 1 Pound Brussels Sprouts, fresh

  • 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

PREPARATION

Steps

1

When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.

2

Divide parsnips, carrots, beets, garlic, pearl onions, Brussels sprouts, rosemary/thyme, and bay leaves between two aluminum foil-lined pans. Spread vegetables in a single layer in each pan, leaving about 1” between pieces.

3

Drizzle with the butter and oil, toss to coat. Season with salt and pepper.

4

Roast on High for 30 to 35 minutes or until vegetables are tender. Cool completely (about 20 minutes).

5

While the vegetables cook, make the vinaigrette. Combine all ingredients for the vinaigrette in a glass jar with a tight-fitting lid. Shake well and set aside. Shake jar again just before serving.

6

Add 1/4 cup Apple Cider Vinaigrette to cooled vegetables and toss to coat.

7

To serve, arrange radicchio leaves on a serving platter and top with the vegetables. Drizzle additional vinaigrette over vegetables if desired. Enjoy!

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