Photo: Alison Miksch; Styling: Buffy Hargett Miller
Hands-on Time
30 Mins
Total Time
3 Hours 15 Mins
Makes 8 to 10 servings

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.

How to Make It

Step 1

Preheat oven to 425°. Divide first 8 ingredients between two aluminum foil-lined jelly-roll pans. Drizzle with butter and oil; toss to coat. Spread vegetables in a single layer in each pan, leaving about 1 inch between pieces. Season with salt and pepper.

Step 2

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.

Step 3

Gently loosen vegetables, and add salt and pepper to taste. Cool completely (about 20 minutes). Discard herb sprigs and bay leaves. Place vegetables in a zip-top plastic freezer bag, and refrigerate 2 hours to 2 days.

Step 4

To serve, let vegetables stand 20 minutes or until room temperature. Add 1/4 cup Apple Cider Vinaigrette; toss to coat.

Step 5

Arrange radicchio leaves on a serving platter; top with roasted

Step 6

vegetables. Drizzle 1/4 cup vinaigrette over salad. Season with salt and pepper. Serve salad with remaining vinaigrette.

Ratings & Reviews

This one's a keeper

November 27, 2015
I'll admit that as I was preparing this somewhat laborious recipe - a lot of peeling and chopping required - I was beginning to doubt if it'd be worth it. I roasted the veggies two days ahead (my store didn't carry small golden beets, so I used regular red beets and roasted and stored them separately so as not to color everything) and then tossed the salad about two hours before the meal, adding the chopped beets before one last toss. I used almost all of the dressing and just forgot about the radicchio leaves. Wow. It was delicious and beautiful. Great addition to the thanksgiving table and got rave reviews from our wide variety of guests, including kids who aren't afraid of Brussels sprouts. Will add this to my fall and winter entertaining menu.

Colourful and delicious!

March 28, 2016
Guests will be impressed by this dish. Like others, I roasted everything the day before and swapped golden beets with red beets. I also added green beans which were added to the roasting pan in the last 1/2 of cooking to keep them crunchy. Our dinner guests loved this recipe. We're having leftovers tonight. Can't wait!

Modern update to the vegetable side dish

November 20, 2016
Made this last year...will do again...very well received and nice update to the traditional Thanksgiving table...I mean, come on, this simply blows away a mushroom soup green bean casserole! Just do it!If I recall, I used the convection conversion on my oven to get an improved roasted finish.

Warm Salad?

November 21, 2016
Can this salad be served warm? I was thinking of heating up the vinaigrette and serving everything except the radacchio leaves warm. I am also thinking of adding delicata squash to the medley. 

Very, very good.

November 25, 2016
This was a beautiful dish to serve today for Thanksgiving. The vinaigrette was delicious.  I do think that next time I will try roasting the veggies, letting them cool, and then tossing and serving them right then rather than making ahead. This recipe made me (and others) try some things I had never tried before.  I roast brussel sprouts often, but I had never tried parsnips.  They were very good--kind a blend of a carrot and a potato. I usually do not choose beets to put on my salad at a salad bar, but roasted, they were extremely good (I used a blend of baby red and red beets, the golden were unavailable). This recipe was a bit labor-intensive, but I will definitely make it again.  It was a great excuse to have my kids beside me today peeling and chopping!