Roasted Vegetable Salad with Sherry Dressing

Roasted Vegetable Salad with Sherry Dressing
Photo by France Ruffenach

Ingredients

  • 1 small sweet potato (6 oz.), peeled and cut into ½-inch chunks
  • ¾ cup extra-virgin olive oil
  • 6 cloves garlic, quartered
  • Salt and freshly ground black pepper to taste
  • 1 tsp. chopped fresh marjoram
  • ¼ tsp. freshly ground black pepper
  • 2 small carrots, cut into ½-inch chunks
  • + 9 more ingredients
    • ¼ cup sherry vinegar
    • 2 medium Yukon Gold potatoes (6 oz. each), peeled and cut into ½-inch chunks
    • ½ lb. hardy greens (spinach, baby kale, or escarole), stemmed if necessary
    • 1 small celery root (8 oz.), peeled and cut into ½-inch chunks
    • 1 tsp. chopped fresh sage
    • ½ tsp. salt
    • About 1 oz. shaved or grated Parmesan cheese
    • 2 Tbs. vegetable oil
    • 1 small onion, cut into ½-inch pieces

Heat the oven to 425°F. In a large bowl, toss the oil, garlic, onion, carrots, potatoes, sweet potato, celery root, salt, and pepper to coat the vegetables well. Spread them out in one layer on rimmed baking sheets and roast, stirring frequently, until tender and brown, 25 to 30 minutes.

View full recipe at Fine Cooking

Comments


Best Wine Deals

See More Deals





Snooth Media Network