ROASTED AUTUMN VEGETABLE SALAD
Steps:
- Preheat the oven to 300F. You will need 4 cookie sheets for the following step; if you don't have enough, cook the vegetables in batches: place each diced vegetable (squash, celery root, sweet potato, and turnip) on a separate cookie sheet lined with parchment paper. Toss each with 2 tablespoons of the olive oil and season with salt and pepper to taste. Scatter the rosemary and sage on top of each. Sprinkle the butternut squash with the brown sugar and cover all the pans with aluminum foil. Fill a roasting pan with enough coarse salt to cover the bottom to a depth of 1 inch. Arrange the unpeeled onions on it and cover with aluminum foil. Place the sheet pans in the preheated over for 25 minutes, then remove all the aluminum foil except for that covering the onions. Cook the butternut squash for 10 more minutes, until gold and caramelized; cook the rest of the vegetables for 25 more minutes, until lightly brown and tender. Remove the pans form the oven and set aside to cool down, then peel the onions and cut them into wedges. Mix all the vegetables in a large bowl. Place the garlic in a small saucepan and add the milk. Place over high heat and bring to a boil. Lower the heat and simmer slowly until the garlic has fallen apart and the liquid has a thin, creamy consistency, about 10 minutes. Place the mixture in a blender and add the mustard, thyme, and remaining tablespoon of olive oil. Season with salt and pepper and pulse for 30 seconds. Pour the sauce over the vegetables. Mix thoroughly. Add salt and pepper if necessary, and serve. VINO A young, fresh Dolcetto from Piemonte is just the thing to accompany the roasted vegetables.
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Armani Ben
[email protected]This salad is amazing! The roasted vegetables are so flavorful and the dressing is the perfect complement. I will definitely be making this again and again.
COD / Z
[email protected]I made this salad for dinner last night and it was a hit! My family loved it. The vegetables were roasted perfectly and the dressing was delicious. I will definitely be making this again.
Ravi Patl
[email protected]This salad is delicious! The vegetables are roasted to perfection and the dressing is tangy and flavorful. I will definitely be making this again!
Mohammed Abdul Hamid
[email protected]I love this salad! It's so easy to make and it's always a crowd-pleaser. I've made it for potlucks, picnics, and even just for a quick lunch at home.
Nikka Nawab
[email protected]This salad is a great way to get your daily dose of vegetables. It's also very versatile. You can use any type of roasted vegetables that you like. I used butternut squash, Brussels sprouts, and carrots.
Lebron James
[email protected]I made this salad for a potluck and it was a big hit. Everyone loved the roasted vegetables and the dressing. I will definitely be making this again!
Owen Hislop
[email protected]This salad is so easy to make and it's packed with flavor. I love the combination of roasted vegetables and the dressing. I will definitely be making this again!
Richard Brown
[email protected]I'm not usually a fan of roasted vegetables, but this salad changed my mind. The vegetables were so flavorful and the dressing was the perfect complement. I'll definitely be making this again!
Aarti Magar
[email protected]This salad is a great way to use up leftover roasted vegetables. I had some leftover roasted butternut squash and Brussels sprouts, and they worked perfectly in this salad. The dressing is also very versatile. I used a balsamic vinaigrette, but you c
Khethiwe Mathe
[email protected]This salad is amazing! The roasted vegetables are so flavorful and the dressing is the perfect complement. I will definitely be making this again and again.
Chudali Rabin
[email protected]I made this salad for dinner last night and it was a hit! My family loved it. The vegetables were roasted perfectly and the dressing was delicious. I will definitely be making this again.
Tracy Quick
[email protected]This salad is delicious! The vegetables are roasted to perfection and the dressing is tangy and flavorful. I will definitely be making this again!
Anthony Fabian
[email protected]I love this salad! It's so easy to make and it's always a crowd-pleaser. I've made it for potlucks, picnics, and even just for a quick lunch at home.
Aamir Roy
[email protected]This salad is a great way to get your daily dose of vegetables. It's also very versatile. You can use any type of roasted vegetables that you like. I used butternut squash, Brussels sprouts, and carrots.
chocoCAKE
[email protected]I made this salad for a potluck and it was a big hit. Everyone loved the roasted vegetables and the dressing. I will definitely be making this again!
Abel Ramirez
[email protected]This salad is so easy to make and it's packed with flavor. I love the combination of roasted vegetables and the dressing. I will definitely be making this again!
Melody Theophilus
[email protected]This salad is a great way to use up leftover roasted vegetables. I had some leftover roasted butternut squash and Brussels sprouts, and they worked perfectly in this salad. The dressing is also very versatile. I used a balsamic vinaigrette, but you c
Pamela Steward
[email protected]I'm not usually a fan of roasted vegetables, but this salad changed my mind. The vegetables were so flavorful and the dressing was the perfect complement. I'll definitely be making this again!
Jannatol Mim
[email protected]This roasted autumn vegetable salad was a hit at our Thanksgiving dinner. The vegetables were perfectly roasted and the dressing was delicious. I will definitely be making this again!