Winter means root vegetables…carrots, potatoes, squashes of all kinds, turnips, and parsnips. Roasting root vegetables brings out their sweetness, making them a great side dish. I developed this recipe to be featured on the Family Bites page from Foodbuzz, presented by Newman’s Own. Please visit the site to more family friendly recipes using Newman’s Own products.
This salad adds a slight twist to your average roasted vegetable, by infusing them with a maximum flavor boost from vinaigrette while still hot, then allowing them to cool to room temperature before serving.
Roasted Vegetable Salad
1 bag (16 ounce) baby carrots
2 small sweet potatoes, cut into bite size pieces
1 package (8 ounce) crimini mushrooms, halved
1 large red onion, cut into bite size pieces
¼ cup olive oil
½ tsp salt
½ tsp freshly ground black pepper
1 cup Newman’s Own Balsamic Vinaigrette
- Heat oven to 400 degrees F.
- Place baby carrots, sweet potatoes, mushrooms and red onions into a large bowl. Add olive oil, salt and pepper and toss to coat.
- Spread the vegetables in a single layer onto a large baking sheet.
- Roast the vegetables for 40 minutes, until tender.
- Pour the balsamic vinaigrette over the hot vegetables, and let them cool on the baking sheet.
- Serve the vegetable salad at room temperature.