Nourish & Glow by Jules Aron

Author:Jules Aron
Language: eng
Format: epub
Publisher: Countryman Press
Published: 2018-03-18T04:00:00+00:00

ROSEMARY MAPLE-ROASTED VEGETABLE SALAD

Tenderly roasted in rosemary and maple glazed, this vegetable medley makes a warming and grounding meal on a cool day. Mix with peppery arugula for a hardy, full-flavored experience.

SERVES 4 TO 6

BALSAMIC MAPLE VINAIGRETTE

2 tablespoons balsamic vinegar

½ cup olive oil

½ cup pure maple syrup

Juice of 1 orange

VEGETABLES

6 rainbow carrots, halved lengthwise

6 small beets, peeled and quartered

6 small purple potatoes, halved

2 small red onions, quartered

6 garlic cloves, unpeeled

12 asparagus stalks

4 to 6 cups or large handfuls of arugula

1 to 2 sprigs rosemary

Preheat the oven to 400°F. Line a baking sheet with parchment paper.

To make the balsamic maple vinaigrette:

Combine all the vinaigrette ingredients in a small bowl.

To make the vegetables:

Toss together all the vegetables in a large bowl with half of the balsamic maple vinaigrette. Transfer all the vegetables, except the asparagus, to the prepared baking sheet and roast in the oven for 20 minutes.

Remove the garlic from the baking sheet and set aside. Add the asparagus to the vegetables, tossing to combine, and return the pan to the oven for another 10 minutes, or until the vegetables have all softened.

Once fully cooked, let the roasted vegetables cool to room temperature before assembling the salad. Remove and discard the rosemary sprigs.

Meanwhile, cut the root ends of the garlic cloves, squeeze out the garlic, and mash to a paste with the side of a knife. Transfer to a large bowl and add the remaining vinaigrette. Whisk to combine.

To serve, gently toss the arugula with the balsamic maple vinaigrette in a large bowl and arrange on serving plates. Top with a generous mound of roasted vegetables.

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