Roasted Vegetable Salad with Apple Cider Vinaigrette

Name: Roasted Vegetable Salad with Apple Cider Vinaigrette
Ingredients: 1 pound parsnips, peeled and cut lengthwise; 1 pound carrots, peeled and cut lengthwise; 1 pound small golden beets, peeled and coarsely chopped; 10 -12 garlic cloves; 1 cup frozen pearl onions, thawed; 1 pound small Brussels sprouts, trimmed and halved; 3 fresh rosemary or thyme sprigs; 3 small bay leaves; 3 tablespoons butter, melted; 1 1/2 tablespoons olive oil; Kosher salt and freshly ground black pepper; Apple Cider Vinaigrette; 1 head radicchio, separated into leaves

Roasted Vegetable Salad with Apple Cider Vinaigrette was pinched from <a href="http://www.myrecipes.com/recipe/roasted-vegetable-salad-apple-cider-vinaigrette" target="_blank">www.myrecipes.com.</a>

"Make Ahead: Store roasted vegetables in a zip-top plastic freezer bag or an airtight container in the fridge. Before serving, return to room temperature and check seasoning...."

INGREDIENTS

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1 pound parsnips, peeled and cut lengthwise

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1 pound carrots, peeled and cut lengthwise

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1 pound small golden beets, peeled and coarsely chopped

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10 -12 garlic cloves

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1 cup frozen pearl onions, thawed

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1 pound small Brussels sprouts, trimmed and halved

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3 fresh rosemary or thyme sprigs

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3 small bay leaves

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3 tablespoons butter, melted

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1 1/2 tablespoons olive oil

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Kosher salt and freshly ground black pepper

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Apple Cider Vinaigrette

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1 head radicchio, separated into leaves

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