Warm Roasted Root Vegetable Salad with Apple Cider Vinegar
This warm root vegetable salad is tangy, earthy, sweet, and herby! It’s the perfect side dish, and shines on the table.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
1 cup celeriac, cut into 1-inch pieces
1 cup carrots, sliced into 1-inch pieces
1 cup russet potatoes, cut into 1-inch pieces
1/4 cup olive oil
2 tablespoon apple cider vinegar
1 tablespoon lemon juice
2 teaspoons Dijon mustard
1 teaspoon agave syrup
2 teaspoons fresh thyme, roughly chopped
2 teaspoons flat-leaf parsley, roughly chopped
1 teaspoon fresh sage, roughly chopped
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup Brussels sprouts, halved
Instructions
Preheat oven to 425 degrees.
Fit a large, rimmed sheet pan with parchment.
Place the celeriac, carrots, and potatoes on the prepared pan.
Whisk together the olive oil, apple cider vinegar, lemon juice, Dijon, agave, thyme, parsley, sage, salt and pepper in a medium bowl.
Drizzle half of the mixture over the vegetables. Toss well to coat. Reserve remaining vinaigrette.
Bake for 20 minutes and add in the Brussels sprouts.
Stir well, and bake for an additional 10 minutes, or until fork tender.
Toss with remaining vinaigrette.
Serve warm or at room temperature.
Notes
Store for up to 3 days in the refrigerator.
Nutrition Facts
- Serving Size: 1
- Calories: 179
- Sugar: 3.2g
- Sodium: 387mg
- Fat: 13g
- Saturated Fat: 1.9g
- Carbohydrates: 15.3g
- Fiber: 3.6g
- Protein: 2.5g
- Cholesterol: 0mg