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
  • 2 Tbs. vegetable oil
  • ¼ tsp. freshly ground black pepper
  • + 9 more ingredients
    • 2 small carrots, cut into ½-inch chunks
    • ¼ cup sherry vinegar
    • 1 small onion, cut into ½-inch pieces
    • 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
    • About 1 oz. shaved or grated Parmesan cheese
    • 1 small celery root (8 oz.), peeled and cut into ½-inch chunks
    • 1 tsp. chopped fresh sage
    • ½ tsp. salt

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

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