I always seem to come home from the store with more veggies than I will actually feel like cooking through the week. You know, the battle of good intentions versus following through. I found a solution though. Instead of trying to create 6 or 7 different dishes, I just turn on the oven and prep all the veggies and roast everything at once- or as much I can fit in the oven. I tend to roast everything separately so I can use it as needed through the week, but it’s always delicious when you toss everything together and even more so when topped with a warm shallot-y dressing.
This dish would work well as a side at Thanksgiving, a nice complement to all those potatoes and pies...
Roasted Vegetables with Balsamic Shallot Dressing
a big bunch of rainbow carrots, peeled
3 large parsnips, peeled and chopped in half lengthwise
3 beets, peeled and chopped into cubes (rough 1” by 1”)
1 sweet onion, quartered
1 bulb fennel, quartered, stalks and center removed
large shallot, minced
3-4 tbsps olive oil
1 tbsp honey
1 tbsp whole grain mustard
sea salt and freshly ground pepper
for the vegetables: Preheat oven to 350 F. In one (or more as needed) baking dish, toss the vegetables in the olive oil and sprinkle with the salt. Roast for approximately one hour.
for the dressing: sautee the shallot in the olive oil over medium-low heat, once it’s translucent stir in the other ingredients. Let cook over low heat for another ten minutes, stirring occaisonally. Then toss it with the roasted vegetables.