Hands-on Time
20 Mins
Total Time
1 Hour 30 Mins
Yield
Serves 10 (serving size: 1/2 cup)

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Combine first 5 ingredients in a large bowl; add 2 tablespoons oil, 3/8 teaspoon salt, and 1/4 teaspoon pepper. Toss well to coat; arrange in a single layer on a large jelly-roll pan. Bake at 425° for 40 minutes or until vegetables are browned and tender, stirring every 10 minutes. Remove from oven; cool to room temperature.

Step 3

Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, mustard, honey, and garlic in a large bowl, stirring with a whisk. Gradually add the remaining 3 tablespoons oil, stirring constantly with a whisk. Add roasted vegetables; toss to coat. Sprinkle with parsley.

Chef's Notes

Make-ahead tip: Roast the veggies several hours ahead; toss with vinaigrette about an hour before the party. Serve at room temperature.

Ratings & Reviews