A stunning mix of fall and winter vegetables (and some fruits!), roasted to perfection bringing their natural sweetness to light. This simple side dish is great for lunches, dinners, and potlucks.
As the holidays roll around and the Christmas rush feels, well, very rushing, it’s nice to have a go-to recipe that’s simple yet satisfying. And what could be more simple than roasted vegetables?
Roasted veggies may feel like such a simple fare but when done right, it has the magic to transform an entire meal. You might even find this salad of sorts quite festive once you’re done making it, thanks to its deep, vivid colors!
It’s also versatile in the sense that it works well with a wide variety of salad dressings although it pairs best with a drizzle of the Balsamic Glaze or Maple Dijon Vinaigrette (see recipe here!).
What I love about roasted winter vegetables is that they can stand on their own and be treated like a meal but it can also be a side dish or become a part of a bigger recipe like pasta or omelet. Plus, winter vegetables also have that special heft and sweetness that makes them so comforting during the cold.
Can I use other winter or fall vegetables?
Absolutely! There’s quite a long list of winter and autumn vegetables that are suitable for roasting. There’s turnips, parsnips, kohlrabi, rutabagas, brussel sprouts, kale, and the list goes on. And the roasting method for each one is pretty much the same! When roasting these vegetables, keep in mind that the goal is not to “cook” them. It’s better to think of the process as coaxing out their natural sweetness and making their texture a bit more tender and bite-ready. One fruit substitute that I’m dying to try the next time I make this is persimmon. This fruit is subtly sweet, crisp in texture, and absolutely perfect for roasting. In this recipe, you’ll be needing a peach but if that’s not available, persimmons are the perfect sub. If you try this, would you let me know? And while we’re on the topic of fruits, feel free to substitute the cherry tomatoes with grape tomatoes!
Salad dressing
As I’ve mentioned earlier, roasted winter vegetables are versatile and go well with almost any salad dressing. But my favorite dressing for winter veggies has to be Balsamic Glaze. Balsamic Glaze is so simple to make! Just heat good quality balsamic vinegar and maple syrup together and bring them to boil. Then remove the mixture from the heat once you’ve achieved the right thickness (it should coat the back of a spoon). If you want to learn more about how to choose the best balsamic vinegar for your balsamic glaze, you can read about it here.
Ready to make this holiday salad?
Roasted Winter Veggies
DESCRIPTION
INGREDIENTS
- 1 whole fennel, sliced into half moons remove and save the fronds for garnishing later
- ½ cup red onion, sliced into half moons
- 3 ⅘ oz pre-cooked beets*
- 1 whole peach, sliced into half moons
- 12 oz fresh asparagus, chopped
- 16 oz cherry tomatoes I used the mixed medley from Trader Joe’s
- ¼ cup rosemary leaves
- 3 tablespoon olive oil extra virgin
- 1 teaspoon salt
- crushed black peppercorn
- basil leaves garnishing
- fennel fronds garnishing
- Balsamic Glaze or Maple Dijon Vinaigrette side dressing
METHOD
- Preheat the oven to 400°F
- Line a large baking pan or baking sheet with parchment paper. Place all assorted fruits and veggies over the lined pan/sheet.
- Sprinkle the rosemary leaves over the vegetables, drizzle with olive oil, and sprinkle with salt and pepper.
- Place the pan in the oven for 40 minutes.
- Once done roasting, toss the fruits and vegetables together until everything is well coated with oil.
- Serve it on a platter with a drizzle of Balsamic Glaze or Maple Dijon Vinaigrette. Garnish with fresh basil and fennel fronds.
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