Salad #35 - Roasted Parsnip and Carrot Salad
  • Ingredients
  • 8-12 carrots and parsnips
  • 3-6 shallots
  • olive oil
  • salt and pepper
  • greens
  • Dressing Ingredients
  • 2 tbsp grainy mustard
  • 2 tbsp olive oil
  • salt and pepper
  1. Preheat oven to 450F.
  2. Chop parsnips and carrots into bite sized pieces. Cut shallots in half or quarters if they are larger. Toss with oil and salt and pepper.
  3. Spread onto a baking sheet in a single layer. I like to line the baking sheet with parchment paper. Because it is awesome. And then the veggies won't stick to the pan.
  4. Cook for 35 minutes, turning the vegetables once or twice. Keep an eye on the shallots,  you may want to take them out early so they don't burn. I took mine out about half way through the cooking time.
  5. Meanwhile whisk up your dressing ingredients in a small bowl until well mixed.
  6. When the vegetables are tender, cooked through and a little bit golden, remove them from the oven and let cool.
  7. Toss the vegetables with the dressing. If you are going to serve the salad later, you can put them in the fridge at this point.
  8. Otherwise, toss the greens with a bit of dressing, and layer the vegetables on top of the greens on each plate.
Recipe by Talking in ALL CAPS at