Thanksgiving Roasted Vegetable Salad Recipe (2024)

FAQs

What's a good dressing for roasted vegetables? ›

Combine Ingredients in a Jar: Start by placing balsamic vinegar, olive oil, honey, and lemon juice into a small lidded jar. These ingredients create the best dressing for roasted vegetables. It's a perfect balance of tangy, sweet, and smooth flavors that enhance any vegetable dish.

Roast the parsnips and carrots until lightly browned but still firm, about 10 minutes, roast the zucchini and onions until lightly browned but not soggy, 7 to 8 minutes. Transfer to a ziptop bag and refrigerate until cold. Serve the roasted veggies cold with the herbed yogurt dip.

Roasting has the effect of caramelizing vegetables, which enhances their natural sweetness and flavors. Plus, it adds a nice crispy texture. Out-of-the-way cooking. While roasting vegetables does take a bit longer than other methods of cooking, it's also mostly passive, out-of-the-way cooking.

Burned oils lose their nutritional benefits. If you enjoy roasting, go for it, but wean yourself off crispy charred vegetables, and enjoy the light toasting instead. Heat does destroy some nutrients. Some nutrients, however, are actually more available once they've been heated.

The four main salad dressings are vinaigrette, emulsified vinaigrette, mayonnaise-based, and mayonnaise.

The next time you roast vegetables, add some cornstarch. Yes, cornstarch—that box in your pantry is the secret to a super-crispy exterior on veggies, from potatoes to cauliflower.

To make ahead, roast the vegetables just under the total cook time, until firm but not tender. The Brussels sprouts should be cooked through according to the recipe. Reheat the roasted vegetables in trays, covered with foil at 425 degrees F (220 degrees C) for 15 to 20 minutes.

Vegetables need to roast in a single layer without overlapping one another on the baking sheet. This will allow the air to circulate and crisp the outsides (otherwise, the veggies will steam and not crisp). Use Enough Olive Oil. Oil is necessary for the vegetables to caramelize.

Spices like chile powder, curry, smoked paprika, cinnamon, cumin, and black pepper can do wonders for vegetables. And never forget the most important seasoning: salt (just remember to add a little bit at a time and keep tasting).

Why do restaurant vegetables taste so good? ›

Many restaurants roast or pan-fry their vegetable side dishes in bacon, butter, or other animal fat – or a mixture of these. Why? Because it makes veggies taste richer, more flavorful, and saltier than they would if you cooked them at home, which encourages you and other customers to keep coming back for more.

Most of the vegetables you will roast – especially root vegetables – will be cooked at between 200^oC and 220^oC so you need to think about which oil is right for you. Oils such as sunflower, grapeseed and rapeseed are all easy to find and are great for high heats.

I often serve them next to my Italian baked chicken, Garlic Dijon Chicken, or even next to Boneless Lamb, Roast Turkey Breast, or even Slow Roasted Salmon. But don't discount these gorgeous vegetables as a light vegetarian main with farro risotto, or on top of lemon rice or even quinoa!

Vinegar—and vinaigrettes—brightens veggies even out of the salad bowl. Try our Roasted Beet Wedges with Champagne Vinegar to see how. I also like tossing our Mustard-Shallot Vinaigrette with grilled or roasted veggies. Spices – Simply adding a new spice to a basic dish elevates it to a whole new level.

Use two tablespoons of oil per sheet.

Make sure the vegetables are coated well in the proper oil. You want each vegetable to have a light coating of oil (the oil keeps some moisture in for that interior tenderness), and not pools of oil left on the pan.

Additional tips on roasting vegetables. Heavy duty pans are ideal since they allow for even heat distribution and circulation. Because salt draws moisture out of the food, season veggies just before roasting.