Roasted Veggies w/ Walnut Vinaigrette
Roasted Veggies w/ Walnut Vinaigrette
Recipe by Michelle Rabin
Ingredients
22
Time
40m
Ingredients
3
Turnips
Quartered
1 Head
Fennel
Cut into wedges
3
Shallots
Quartered
4-6
Carrots
Roughly Chopped
1 Head
Garlic
Halved
2 Tbsp
Extra-Virgin Olive Oil
1/2 Tsp
Kosher Salt
1/4 Tsp
Black Pepper
1/2 Cup
Walnuts
Toasted
1/4 Cup
Golden Raisins
1
Shallot
Roughly Chopped
1/2 Cup
Exra-Virgin Olive Oil
2 Tbsp
Apple Cider Vinegar
1 Cup
Skyr
1 tsp
Lemon Zest
1/2 Cup
Fresh Basil
1/2 Cup
Fresh Dill
1/2 Cup
Fresh Parsley
1/2 Cup
Fresh Mint
1/4 Cup
Shallot
Sliced
1 Tbsp
Extra-Virgin Olive Oil
2 tsp
Lemon Juice
Instructions
1
Preheat oven to 400ºF. Toss vegetables in 2 Tbsp olive oil, salt and pepper and arrange on a baking sheet. Bake for 20 minutes, flipping the vegetables half way through, until fork tender and browning along the edges.
2
Meanwhile, make the dressing, place the walnuts, raisins, 1 shallot, 1/2 cup oil and apple cider vinegar in the bowl of a food processor. Pulse until an even mixture forms.
3
In a small bowl, mix the lemon zest into the Skyr.
4
In a large bowl, mix the warm vegetables with 3-4 Tbsp of dressing.
5
To make the herb salad, toss the herbs with 1/4 cup of shallots, 1 Tbsp olive oil, and lemon juice in a bowl. Season with salt and pepper.
6
Spread the Skyr on a large plate and place vegetables on top.
7
Garnish with herb salad and enjoy.
More Recipes by Michelle Rabin
Michelle is a Toronto based recipe developer and food stylist with a huge passion for baking, travelling and fashion. You can find her on instagram making short, cute cooking and baking videos. She is best known for being the sassy sidekick and culinary producer on Matty Matheson’s cooking shows It’s Suppertime and Just a Dash. When she is not in the kitchen she is running or doing arts and crafts.
