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Warm Roasted Vegetable Salad
Crispy on the edges and deeply caramelized, this warm vegetable salad transforms humble winter produce into a standout dish. High-heat roasting brings out the natural sweetness of the Brussels sprouts, broccoli, and carrots. To balance the rich olive oil, you'll toss the warm vegetables in a bright, punchy dressing of fresh cilantro, mint, and lemon juice. It's a robust side that easily doubles as a satisfying vegetarian main.
Ingredients
- 1 pound broccoli florets
- 1 pound carrots, cut into 1-inch wedges
- ½ cup olive oil
- ½ plus ⅛ teaspoon salt
- 1 pound Brussels sprouts, trimmed and halved
- 3 medium shallots, sliced
- 1 cup fresh cilantro, finely chopped
- ½ cup fresh mint, finely chopped
- 3 tablespoons fresh lemon juice
Instructions
- 1Heat the oven to 450°F. Toss the broccoli florets, carrot wedges, 1/4 cup of olive oil, and 1/2 teaspoon of salt in a large bowl. Spread the mixture evenly across a large rimmed baking sheet and roast for 10 minutes.
- 2Mix the halved Brussels sprouts and sliced shallots with another 1/4 cup of olive oil and 1/4 teaspoon of salt. Spread them evenly on a second large rimmed baking sheet and place them in the oven alongside the first pan.
- 3Roast all the vegetables for 20 minutes, stirring once halfway through, until they're tender and deeply browned. High heat is essential here to get those crispy, caramelized edges without steaming the vegetables.
- 4Remove the pans from the oven and let the vegetables cool slightly. Meanwhile, stir together the chopped cilantro, chopped mint, fresh lemon juice, and the remaining 1/8 teaspoon of salt in a small bowl.
- 5Transfer the warm roasted vegetables to a large serving bowl and toss them thoroughly with the fresh herb dressing.
Notes
- Make ahead: You can roast the vegetables up to one day in advance. Let them cool completely, then cover and refrigerate until you're ready to dress and serve.
- Serving: This salad is excellent served warm right out of the oven or at room temperature.
- Prep tip: Make sure your vegetables are cut to similar sizes so they roast evenly on the baking sheets.