ROASTED ROOT VEGETABLE VINAIGRETTE

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Roasted Root Vegetable Vinaigrette image

Provided by Giada De Laurentis

Categories     Roast     Salad Dressing     Root Vegetable     Carrot     Parsnip     Healthy     Shallot

Yield Makes about 2 1/2 cups

Number Of Ingredients 10

2 medium carrots, peeled and cut into 1-inch pieces
2 medium parsnips, peeled and cut into 1-inch pieces
1 large shallot, quartered
1/3 cup plus 2 tablespoons extra-virgin olive oil
1 1/3 cups low-sodium chicken broth
1/4 cup frozen unsweetened apple juice concentrate, thawed
3 tablespoons apple cider vinegar
1 teaspoon pure maple syrup
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 425°F.
  • On a rimmed baking sheet, toss the carrots, parsnips, and shallot with 2 tablespoons of the olive oil. Roast until the vegetables are tender, about 30 minutes. Set aside to cool.
  • Combine the carrots, parsnips, shallot, remaining 1/3 cup oil, the chicken broth, apple juice concentrate, vinegar, maple syrup, salt, and pepper in a blender or food processor. Blend until smooth.

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