This Roasted Vegetables with Walnut Vinaigrette recipe from Food & Wine Magazine makes the perfect side dish for any meal!
Preheat oven to 450°
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
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
In the meantime, whisk together the sherry vinegar, maple syrup, and dijon mustard until well combined
Slowly drizzle in the olive oil while whisking until mixed together
Add the walnuts, parsley and orange zest. You can also add a little salt & pepper if needed
Drizzle the vinaigrette on the veggies and serve
Thanks to Food & Wine Magazine for this amazing recipe!