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Roasted Vegetables with Walnut Vinaigrette

This Roasted Vegetables with Walnut Vinaigrette recipe from Food & Wine Magazine makes the perfect side dish for any meal!

Course Side Dish
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Author Chris

Ingredients

  • 1 1/2 lbs Brussels Sprouts halved
  • 1 head Cauliflower cut into florets
  • 2 bunches Carrots peeled and sliced in half
  • 6 tablespoons Olive Oil
  • Salt & Pepper to taste

For the Walnut Vinaigrette

  • 1/2 cup Walnuts chopped & toasted
  • 1/2 cup Olive Oil
  • 1/4 cup Sherry Vinegar
  • 1 tablespoon Maple Syrup
  • 2 teaspoons Dijon Mustard
  • 2 tablespoons Parsley chopped
  • 1 tablespoon Orange Zest

Instructions

  1. Preheat oven to 450°

  2. Using 3 different cookie sheets, separately add the brussels sprouts, carrots and cauliflower to each pan.  Drizzle 2 tablespoons of olive oil and salt & pepper to each pan and mix together

  3. Bake the brussels sprouts for 20 minutes and the carrots, cauliflower for 30 minutes.  When you remove the brussels sprouts add aluminum foil to the top to keep warm

  4. In the meantime, whisk together the sherry vinegar, maple syrup, and dijon mustard until well combined

  5. Slowly drizzle in the olive oil while whisking until mixed together

  6. Add the walnuts, parsley and orange zest.  You can also add a little salt & pepper if needed

  7. Drizzle the vinaigrette on the veggies and serve

Recipe Notes

Thanks to Food & Wine Magazine for this amazing recipe!