For a fresh pop of flavor, we drizzle roasted spring vegetables with one of our go-to vinaigrettes: sherry vinegar whisked with olive oil and grainy mustard. Roasting the vegetables in a hot oven for about 20 minutes is just the right amount of time to bring out their natural sugars without making them too soft. If you can find small salad turnips, try them in place of the radishes. Make a double batch of the vinaigrette to have on hand for a green salad later in the week.
2 1/2 cups small halved carrots
1 1/2 cups halved radishes
1 cup halved shallots
1/4 teaspoon kosher salt
3 teaspoons olive oil, divided
1/2 teaspoon black pepper, divided
1 1/2 tablespoons sherry vinegar
1 tablespoon chopped fresh oregano
1 1/2 teaspoons whole-grain mustard
Added sugars 0g
Calcium 7% DV
Potassium 17% DV
How to Make It
Preheat oven to 450°F. Combine small halved carrots, halved radishes, halved shallots, kosher salt, 1 1/2 tsp. olive oil, and 1/4 tsp. black pepper on a rimmed baking sheet. Bake until vegetables are golden, about 20 minutes. Whisk together sherry vinegar, chopped fresh oregano, 1 1/2 tsp. olive oil, whole-grain mustard, and 1/4 tsp. black pepper. Drizzle over vegetables. Serve warm.
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