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Roasted Vegetables with Walnut Vinaigrette

This is the time of year when I love to experiment with recipes.   It’s fun making our traditional family recipes but it’s also nice to find a new recipe that may become a new traditional dish.  I found this Roasted Vegetables with Walnut Vinaigrette recipe in Food and Wine magazine and couldn’t wait to try it.

This dish starts with the freshest vegetables!

I used carrots, brussels sprouts, and cauliflower to follow this recipe. But you can also use other veggies like broccoli or asparagus. I simply mixed each of these vegetables separately with olive oil and salt & pepper and roasted them for 20-30 minutes

While the veggies were roasted I mixed together the vinaigrette. This again uses fresh ingredients like walnuts, parsley, and orange zest.

Roasted brussels sprouts are one of my favorite veggies. These are even delicious just like this without the sauce. Or make this Roasted Brussels Sprouts with Pancetta recipe — it’s fabulous!

Add the Walnut Vinaigrette to the veggies for a delightful way to enjoy a side dish for Thanksgiving or any time of the year.

Roasted Vegetables with Walnut Vinaigrette

This Roasted Vegetables with Walnut Vinaigrette recipe from Food & Wine Magazine makes the perfect side dish for any meal!

Course Side Dish
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Author Chris

Ingredients

  • 1 1/2 lbs Brussels Sprouts halved
  • 1 head Cauliflower cut into florets
  • 2 bunches Carrots peeled and sliced in half
  • 6 tablespoons Olive Oil
  • Salt & Pepper to taste

For the Walnut Vinaigrette

  • 1/2 cup Walnuts chopped & toasted
  • 1/2 cup Olive Oil
  • 1/4 cup Sherry Vinegar
  • 1 tablespoon Maple Syrup
  • 2 teaspoons Dijon Mustard
  • 2 tablespoons Parsley chopped
  • 1 tablespoon Orange Zest

Instructions

  1. Preheat oven to 450°

  2. Using 3 different cookie sheets, separately add the brussels sprouts, carrots and cauliflower to each pan.  Drizzle 2 tablespoons of olive oil and salt & pepper to each pan and mix together

  3. Bake the brussels sprouts for 20 minutes and the carrots, cauliflower for 30 minutes.  When you remove the brussels sprouts add aluminum foil to the top to keep warm

  4. In the meantime, whisk together the sherry vinegar, maple syrup, and dijon mustard until well combined

  5. Slowly drizzle in the olive oil while whisking until mixed together

  6. Add the walnuts, parsley and orange zest.  You can also add a little salt & pepper if needed

  7. Drizzle the vinaigrette on the veggies and serve

Recipe Notes

Thanks to Food & Wine Magazine for this amazing recipe!

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About Author

As a married-mother of two, Chris understands the demand on all families when it comes to dinner-time. She started her food blog, Burnt Macaroni, because she wanted to make that process easier for her family and others. Follow her on Facebook, Pinterest, Twitter and Instagram as she teaches herself and her kids how to cook!

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