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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.
Makes 8 to 10 servings
Ingredients
1 pound parsnips, peeled and cut lengthwise
1 pound carrots, peeled and cut lengthwise (I used a few larger carrots and a bag of rainbow baby carrots)
1 pound butternut squash, peeled and cubed
1 cup frozen pearl onions, thawed
1 pound small Brussels sprouts, trimmed and halved
2 - 3 small purple potatoes, sliced
3 fresh rosemary or thyme sprigs
5 tablespoons extra virgin olive oil (use a combination of olive oil and melted butter if you prefer)
Kosher salt and freshly ground black pepper
1 head radicchio, separated into leaves
Directions
Preheat oven to 425°. Divide vegetables between two aluminum foil-lined jelly-roll pans. Drizzle with oil; toss to coat. Spread vegetables in a single layer in each pan, leaving about 1 inch between pieces. Season with salt and pepper.
Bake both pans at 425° for 20 minutes, placing 1 pan on middle oven rack and 1 pan on lower oven rack. Rotate pans front to back, and top rack to bottom rack. Bake 20 to 25 more minutes or until vegetables are tender.
Gently loosen vegetables, and add salt and pepper to taste. Cool completely (about 20 minutes). Discard herb sprigs. Place vegetables in a zip-top plastic freezer bag, and refrigerate 2 hours to 2 days.
To serve, let vegetables stand 20 - 30 minutes or until room temperature. Add 1/4 cup Apple Cider Vinaigrette; toss to coat. Arrange roasted vegetables alongside or on top of radicchio leaves on a serving platter. Drizzle 1/4 cup vinaigrette over salad. Season with salt and pepper. Serve salad with remaining vinaigrette.
Apple Cider Vinaigrette
Makes about 1 1/4 cups
Make Ahead: Store vinaigrette, covered, in the fridge. Let stand 10 minutes or until room temperature. Shake well, and check seasoning before using.
Ingredients
3/4 cup extra virgin olive oil
1/4 cup apple cider
1/4 cup apple cider vinegar
2 tablespoons finely chopped shallot
1 tablespoon Dijon mustard
1 tablespoon honey
1 1/2 teaspoons kosher salt
1 teaspoon fresh thyme leaves
1/2 teaspoon freshly ground black pepper
Combine all ingredients in a glass jar with a tight-fitting lid. Cover with lid, and shake well. Shake jar again just before serving.
Notes: Adjust the quantities and use vegetables of your choice, adding chopped beets, cubed sweet potatoes or even green beans, adding them to the baking sheet the last 20 - 25 minutes. I made this a day in advance to enjoy the next day.