Roasted Vegetable Salad With Shallot Vinaigrette

Cut the woody ends off of 2 heads of broccoli and tear florets from the head.

Cut the stem of the broccoli into about a half inch slices and add to a large bowl.

Toss the broccoli with 3 tablespoons olive oil and 1 teaspoon kosher salt.

Add broccoli to a baking sheet and spread evenly, ensuring not to overcrowd.

Trim the tops off of 1 pound of carrots, slice them in half lengthwise or leave whole if thin, then cut into about 3 inch pieces and add to the same bowl used for the broccoli.

Add 1 bunch of radishes to the same bowl, cutting any large ones in half.

Toss the radishes with an additional 1 tablespoon of olive oil and 1 teaspoon kosher salt, then add to a separate baking sheet and spread evenly.

Place one oven rack in the upper third and one in the lower third of the oven, then place the baking sheets on each rack.

Bake at 425°F for 15 minutes, then give the veggies a toss and switch the racks to ensure even cooking.

Bake for an additional 15 to 25 minutes until the veggies are browned and tender.

While the vegetables cook, prepare the shallot vinaigrette by finely chopping 1 medium shallot and adding it to a mason jar.

Add 1/2 cup olive oil and 1/4 cup red wine vinegar to the jar, along with a pinch of salt, and let sit for 10 minutes to mellow the shallot.

After 10 minutes, shake the jar to combine the dressing.

To make the salad more filling, add a half can or more of your favorite beans to a strainer and rinse them under the faucet.

Dress the beans with 1/2 teaspoon of kosher salt and 1 tablespoon of the vinaigrette.

Check the veggies; they should be brown and crispy after a total of 30-40 minutes in the oven. If not, return them to the oven until crispy.

Add the roasted veggies and beans to a platter and top with about 5 tablespoons of the vinaigrette.

Equipment Needed

Spice Level:

Dietary