I love this combo of veggies, which make for a delicious and colourful dish. Saffron adds an earthy, nuanced floral flavour to
the dressing that really elevates this classic to new heights. You won’t have any trouble eating your veggies with this dressing!
SERVES 6
INGREDIENTS:
FOR THE VEGETABLES
3 small parsnips, peeled
6 medium carrots, peeled
2 medium sweet potatoes, peeled
2 medium beets, peeled
Extra virgin olive oil
1 tsp (5 ml) coarse kosher salt
FOR THE DRESSING
2 tbsp (30 ml) apple cider vinegar
2 tsp (10 ml) Dijon mustard
2-inch (5 cm) piece ginger, peeled and finely chopped
1⁄4 tsp (1 ml) saffron threads
2 tbsp (30 ml) maple syrup
3 tbsp (45 ml) extra virgin olive oil
1 small shallot, finely chopped
DIRECTIONS:
Preheat the oven to 425°F (220°C).
Using a mandolin or a very sharp knife, slice the parsnips, carrots, sweet potatoes and beets into round, paper-thin slices.
Place on 2 baking sheets greased with olive oil and drizzle olive oil over the top of the veggies. Season with kosher salt.
Bake until you can poke a fork in them with no resistance, about 8 minutes. Place the roasted veggies in a large serving bowl.
Place the dressing ingredients in a bowl and mix thoroughly. Pour over the veggies and serve immediately.
TIP: I love roasting pumpkin seeds or sunflower seeds in a little olive oil and sprinkling on top for a crunchy element.
Excerpted from Taste Buds by Nikki
Fotheringham. Copyright© 2024 Nikki
Fotheringham. Photographs by Laura
Berman. Published by Appetite an imprint of Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
