Roast Fall Vegetables and Dijon Vinaigrette

cauliflower, carrots, broccoli, brussel sprouts, radish and red onions, kale, dijon red wine vinaigrette

Recipe by Chef Rich Mead from Farmhouse at Roger’s Gardens

Ingredients:
• 3 cups Cauliflower Florets
• 4 cups Broccoli Florets- you can save stem, peel and slice for other uses or add to the dish- variations on shape adds to the visual and the texture. • 3 Carrots - cleaned, remove top, slice in half and cut into chunks (about 2 cups)
• 2 cups Brussels Sprouts - split/cut in half (to serve the brussels sprouts raw as a garnish, cut them in half and shave them as you would cabbage when you are making coleslaw. Then after you place rest of vegetables on the platter or in bowl you can sprinkle shredded brussels as a garnish - it will change flavor and texture slightly)
• 3 Radishes - cut into sixths (about one cup)
• 1 Red Onion - peeled, remove stem and quarter
• 2 cups Kale - strip the leaves from the stem and roughly cut
• Olive oil, salt and fresh ground pepper

Dijon Vinaigrette:
• 1/4 C dijon mustard
• 1 C red wine vinegar
• 1 ½ TBS sugar
• 2 tsp salt
• 2 tsp pepper
• 2 C extra virgin olive oil

To Roast the Vegetables:
Since each vegetable cooks a little differently we are cooking each individually and reheating at end to finish the dish - cauliflower, broccoli, carrots, brussels sprouts, radishes and red onion.

Directions for roasting the vegetables are relatively simple - place in bowl and drizzle with olive oil, toss lightly with salt and fresh ground pepper until coated and place on a sheet pan with parchment paper and put in a 350 degree preheated oven and roast until lightly browned and slightly soft/cooked, you can stir occasionally until finished.

Remove from oven and set aside and continue until all of the vegetables are cooked.

We are roasting these vegetables and letting them rest until we are ready to serve.

To Serve:
Mix the roasted vegetables in a bowl and on your sheet pan place the kale on the bottom and place your roasted vegetables on top, Place in the 350 degree oven and heat through. Place hot vegetables and kale back in your mixing bowl and drizzle with your dijon red wine vinaigrette. Toss and place in a bowl/platter to serve. The vinaigrette will get absorbed by your warm vegetables and you should taste to see if you would like more dressing.

Variations:
You can substitute uncooked shaved brussel sprouts as a garnish for the salad. It will change texture and flavor slightly. You can use this dish as a warm salad (add a protein if desired) The dish can be a side dish for a dinner or you can use it as a base for a protein for an entree course - serve it with a grilled swordfish served with a sauce or butter of some sort - a charred tomato vinaigrette works nicely.