Recipe: Roasted Vegetables with Smashed-Walnut Vinaigrette


Roasted Vegetables with Smashed-Walnut Vinaigrette by Justin Chapple and Laura Rege.

Photo by Con Poulos; Food styling by Simon Andrews

From Food & Wine Magazine. Arrange vegetables loosely on plates for appealing compositions.

Roasted Vegetables with Smashed-Walnut Vinaigrette
Active: 20 min Total: 1 hr 15 mins.
Serves 10

1 lb. medium brussels sprouts, halved
One 2-lb. head of cauliflower, cored and cut into florets
1½ lbs. multicolored carrots, sliced lengthwise into 4- to 5-inch pieces
½ cup plus 6 Tbsp. extra virgin olive oil
Kosher salt and pepper
¼ cup sherry vinegar
1 Tbsp. maple syrup
2 tsp. Dijon mustard
½ cup whole walnuts, toasted and smashed
2 Tbsp. chopped parsley, plus more for serving
1 Tbsp. grated orange zest, plus more for serving


1. Preheat the oven to 425° with racks positioned in the upper and lower thirds.

Photo by Con Poulos; Food styling by Simon Andrews

2. On 3 separate rimmed baking sheets, place the brussels sprouts, cauliflower and carrots. Toss the vegetables on each baking sheet with 2 tablespoons of the oil. Season with salt and pepper.

3. Roast the brussels sprouts until tender, 20 minutes. Tent with foil and keep warm. Roast the cauliflower and carrots until golden and tender, 30 minutes. Let cool slightly, then transfer the vegetables to bowls.

4. Meanwhile, in a medium bowl, whisk the vinegar with the maple syrup and Dijon. While whisking constantly, slowly drizzle in the remaining ½ cup of olive oil until incorporated. Scrape the smashed walnuts into the bowl, then stir in the 2 tablespoons of parsley and the 1 tablespoon of orange zest and season with salt. Drizzle the vinaigrette over the roasted vegetables, garnish with more parsley and orange zest and serve. 

From "The Ultimate Make-Ahead Thanksgiving Menu" courtesy of Food & Wine Magazine. All rights reserved.

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