Thanksgiving Roasted Vegetable Salad Recipe (2024)

FAQs

What's a good dressing for roasted vegetables? ›

Combine Ingredients in a Jar: Start by placing balsamic vinegar, olive oil, honey, and lemon juice into a small lidded jar. These ingredients create the best dressing for roasted vegetables. It's a perfect balance of tangy, sweet, and smooth flavors that enhance any vegetable dish.

You can prepare these veggies a couple of days ahead, and it actually saves room in your fridge to pack them in ziptop bags. Cut them all the same size so they all roast at the same time. This recipe will serve a large number of people and ideal for a Thanksgiving feast or Christmas dinner.

Vegetables need to roast in a single layer without overlapping one another on the baking sheet. This will allow the air to circulate and crisp the outsides (otherwise, the veggies will steam and not crisp).

Additional tips on roasting vegetables. Heavy duty pans are ideal since they allow for even heat distribution and circulation. Because salt draws moisture out of the food, season veggies just before roasting.

I often serve them next to my Italian baked chicken, Garlic Dijon Chicken, or even next to Boneless Lamb, Roast Turkey Breast, or even Slow Roasted Salmon. But don't discount these gorgeous vegetables as a light vegetarian main with farro risotto, or on top of lemon rice or even quinoa!

Make Ahead and Storage Options

You can also roast the vegetables ahead of time, cool, and refrigerate them in a lidded container, where they will be tasty for up to four days. Keep in mind, they will lose that crispiness, but the flavor will be there, and they are tasty reheated in the oven or microwave.

You can blanch and shock your vegetables by putting them in boiling water for a few minutes to cook, then plunging them into an ice bath. Once they're cool, you can keep them in the fridge until you need them. Try not to use salt — it'll break down the vegetables and make them mushy.

The next time you roast vegetables, add some cornstarch. Yes, cornstarch—that box in your pantry is the secret to a super-crispy exterior on veggies, from potatoes to cauliflower. Cornstarch is commonly used to coat proteins like chicken or beef to achieve a crispy exterior, so why not use it with vegetables?

Tips for Success

Group veggies by cooking time– root vegetables generally take longer than cruciferous ones (40 minutes vs 25 minutes). Group on separate pans so that they finish baking at the same time. Avoid overcrowding the pan(s)– arrange the veggies on enough baking sheets to allow them to sit in a single layer.

What is the best oil for roasting vegetables in the oven? ›

For vegetables, chicken, and just about everything else, olive oil and ghee are our first choices for roasting at temperatures over 400°F. Not only do they help food cook up with the crispiness you crave, but each one also imparts its own unique flavor that you just don't get from neutral oils like grapeseed or canola.

Many vegetables can be roasted. Obvious choices are root veg like carrots, potatoes, and parsnips. But crucifers like Brussels sprouts, broccoli, and cauliflower roast well, too. More delicate veggies like cabbage, tomatoes, onions, and squash roast spectacularly well.

There is no need to cover vegetables when roasting. Covering them creates steam, so they won't get as crispy and caramelized. Don't forget to stir once or twice while cooking so the vegetables get nicely browned on all sides. Other than that, you can't really go wrong.

The paper's waxy surface keeps food from sticking. "We can replicate a pan-fried finish by roasting anything on parchment," says Steve Pernetti, executive chef at Cal-a-Vie in Vista, California. Pernetti's Parchment-Roasted Vegetables offer C, A, folate, potassium, and calcium.

Vinegar—and vinaigrettes—brightens veggies even out of the salad bowl. Try our Roasted Beet Wedges with Champagne Vinegar to see how. I also like tossing our Mustard-Shallot Vinaigrette with grilled or roasted veggies. Spices – Simply adding a new spice to a basic dish elevates it to a whole new level.

There is no need to cover vegetables when roasting. Covering them creates steam, so they won't get as crispy and caramelized. Don't forget to stir once or twice while cooking so the vegetables get nicely browned on all sides. Other than that, you can't really go wrong.

Merriam Webster Dictionary tells us that a salad is any of the various “usually cold dishes” including raw greens, vegetables and toppings. It is served with dressing or small pieces of food, or usually mixed with a dressing or set in gelatin.