Roasted Vegetable Salad with Apple Cider Vinaigrette
Myrecipes.com
Myrecipes.com
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Ingredients

  • 1 pound parsnips, peeled and cut lengthwise
  • 1 pound carrots, peeled and cut lengthwise
  • 1 pound small golden beets, peeled and coarsely chopped
  • 10 -12 garlic cloves
  • 1 cup frozen pearl onions, thawed
  • 1 pound small Brussels sprouts, trimmed and halved
  • 3 fresh rosemary or thyme sprigs
  • 3 small bay leaves
  • 3 tablespoons butter, melted
  • 1 1/2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • Apple Cider Vinaigrette
  • 1 head radicchio, separated into leaves

Instructions

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