Roasted Vegetable Salad
If you want to add more gluten free, dairy free, and lacto ovo vegetarian recipes to your recipe box, Roasted Vegetable Salad might be a recipe you should try. This recipe serves 6. For $1.93 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 6g of protein, 8g of fat, and a total of 154 calories. Several people really liked this side dish. Head to the store and pick up honey, peppercorns, cherry tomatoes, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 50 minutes. This recipe is liked by 113 foodies and cooks. It is brought to you by Diethood. Overall, this recipe earns a tremendous spoonacular score of 100%. If you like this recipe, take a look at these similar recipes: Roasted Vegetable Salad, Roasted Vegetable Salad, and Roasted Vegetable Salad.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 40 minutes
Ingredients:
1-pound asparagus, ends trimmed
1-pound large brussels sprouts, quartered
1 cup cherry tomatoes
2 tablespoons smooth dijon mustard
2 teaspoons honey
3 tablespoons olive oil
freshly ground peppercorns, to taste
2 red bell peppers, julienned
3 cups roughly chopped red cabbage
2 tablespoons rice vinegar.jpg)
salt, to taste
Equipment:
baking sheet
aluminum foil
oven
mixing bowl
whisk
Cooking instruction summary:
Preheat oven to 400.Line two baking sheets with foil; set aside.Place the vegetables in a large mixing bowl and toss with the olive oil, salt, and pepper, to evenly coat.Spread the vegetables on baking sheets in one layer.Bake for 35 to 40 minutes, or until tender, stirring occasionally for even cooking.In the meantime, prepare the dressing by whisking together all ingredients in a mixing bowl; mix until thoroughly combined.Remove vegetables from oven and let cool for 5 minutes.Drizzle with prepared dressing.Serve.
Step by step:
1. Preheat oven to 400.Line two baking sheets with foil; set aside.
2. Place the vegetables in a large mixing bowl and toss with the olive oil, salt, and pepper, to evenly coat.
3. Spread the vegetables on baking sheets in one layer.
4. Bake for 35 to 40 minutes, or until tender, stirring occasionally for even cooking.In the meantime, prepare the dressing by whisking together all ingredients in a mixing bowl; mix until thoroughly combined.
5. Remove vegetables from oven and let cool for 5 minutes.
6. Drizzle with prepared dressing.
7. Serve.
Nutrition Information:
covered percent of daily need
