Roasted Root Vegetable Vinaigrette

roast salad dressing root vegetable carrot parsnip healthy shallot

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

Method

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.