roasted garden vegetables with vinaigrette


  • 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




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


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.


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


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


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.


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


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