Lunch: Roasted Root Vegetable Vinaigrette

Recipe by Giada De Laurentis Editor's Note: Use this vinaigrette with Giada De Laurentis' recipe for Chicken Salad with Roasted Root Vegetable Vinaigrette .

This recipe includes fertility superfoods such as:

Apple Cider Vinegar

Health and fertility benefits of Roasted Root Vegetable Vinaigrette

Apple cider vinegar will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

Ingredients

2 medium carrots, peeled and cut into 1-inch pieces
2 medium parsnips, peeled and cut into 1-inch pieces
1 large shallot, quartered
1/3 cup plus 2 tablespoons extra-virgin olive oil
1 1/3 cups low-sodium chicken broth
1/4 cup frozen unsweetened apple juice concentrate, thawed
3 tablespoons apple cider vinegar
1 teaspoon pure maple syrup
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Instructions

Preheat the oven to 425 °F.
On a rimmed baking sheet, toss the carrots, parsnips, and shallot with 2 tablespoons of the olive oil. Roast until the vegetables are tender, about 30 minutes. Set aside to cool.
Combine the carrots, parsnips, shallot, remaining 1/3 cup oil, the chicken broth, apple juice concentrate, vinegar, maple syrup, salt, and pepper in a blender or food processor. Blend until smooth.

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