💓 Roasted veggie salad that includes our fennel 💓
All-Natural Components🍴: Beets, carrots 🥕, yellow potato🥔, fennel, walnuts, pink onion 🧅, and cranberries.
Dressing 🥣: garlic🧄, olive oil, balsamic French dressing, Dijon mustard, salt 🧂& pepper.
👩🍳 STEP BY STEP INSTRUCTIONS 👩🍳:
👩🍳 Preheat oven to 450 levels Fahrenheit. Place aluminum foil on a big tray.
👩🍳 Lower up all of your veggies and add the veggies into the tray. Be certain to peel a number of the veggies first!
– three Giant Carrots
– 1 Fennel
– 1 Medium-Sized Yellow Potato
– 2 Beets
– 1 Medium-Sized Crimson Onion
👩🍳 Drizzle some olive oil and salt & pepper on prime of all of the veggies on the tray.
👩🍳 Set a timer for 17 minutes – that’s how lengthy your veggies can be within the oven!
👩🍳 Now for the dressing – combine the beneath components in a bowl:
– three tablespoons of olive oil
– 1 tablespoon of balsamic French dressing
– 1 giant clove of garlic
– 1/2 tablespoon of Dijon mustard
👩🍳 Chop up some walnuts when you warmth up a pan on medium-high warmth. Add the walnuts to the pan when it heats up and toast them.
👩🍳 Serve the veggies on a plate together with the walnuts. Add the dressing and a few dried cranberries on prime!