Recipes
Roasted Winter Vegetable Salad
6 servings
40 minutes total (Active 15 minutes)
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Ingredients
- 1 lb carrots
- 8 oz parsnips
- 1 small fennel bulb
- 1 small red onion
- Cooking spray
- 2 tablespoons canola oil
- 2 tablespoons sherry vinegar
- ½ teaspoon ground coriander
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
- ¼ teaspoon crushed red pepper (optional)
- 2 tablespoons fresh mint
- 2 tablespoons dry-roasted sunflower seeds
Steps
- Preheat oven to 425°F. Peel carrots and parsnips and cut into 1-inch pieces. Chop fennel (white part only; about 1 cup) and onion.
- Arrange carrots and parsnips on 1 baking sheet and fennel and onions on second baking sheet; coat all vegetables with spray.
- Bake carrots and parsnips 10 minutes, then add fennel and onions to oven; bake 10 more minutes or until all vegetables are tender when pierced with a fork.
- Whisk oil, vinegar, coriander, paprika, salt, and red pepper, if using, until blended. Chop mint. Combine vegetables, mint, and sunflower kernels; toss with sherry dressing. Serve.
Amount per ⅙ recipe serving: Calories 120, Total Fat 6g, Sat Fat 0.5g, Trans Fat 0g, Chol 0mg, Sodium 160mg, Total Carb 16g, Fiber 5g, Total Sugar 6g, (Incl. 0g Added Sugars), Protein 2g, Vitamin D 0%, Calc 4%, Iron 6%, Potassium 10%