Roasted Vegetable Platter with White Citrus Vinaigrette

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Whether you’re hosting a traditional dinner party or a sophisticated potluck, roasted and marinated vegetables might just be the perfect appetizer to kick off your meal. Though anyone can easily pick up a platter of sliced, raw vegetables and ranch dressing from the grocery store in a pinch, sometimes you want to kick those veggies up a notch. Roasted mushrooms, asparagus and parsnips and fennel marinated in a white citrus vinaigrette instantly make your gathering a classy affair. Party of 1? Serve over your favorite whole grain or with your preferred protein for a complete meal on a quiet night in.

Roasted vegetables in black pan on wood #recipe | Vitacost.com/blog

Serves 4

Ingredients

Dressing

2 Tbsp. white balsamic vinegar
2 Tbsp. organic olive oil
2 Tbsp. fresh orange juice
1 tsp. fresh orange zest
1/8 tsp. dried thyme
1/8 tsp. pink salt
1/8 tsp. black pepper

Veggies

Fennel bulb, sliced
8 oz. sliced mushrooms
8 oz. asparagus, ends trimmed
3 parsnips, sliced
Grapeseed oil spray
Pinch salt and pepper

Directions

  1. Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper.
  2. Place sliced veggies on baking sheets and spray with grapeseed oil and sprinkle with salt and pepper.
  3. Bake mushrooms for 30 minutes, asparagus for 15 minutes, and parsnips for 30-40 minutes. Set aside to cool when done.
  4. Meanwhile, in a medium bowl, marinate fennel in ¾ of dressing for 30 minutes at room temperature.
  5. To serve, arrange roasted veggies and marinated fennel on a large platter with dressing on the side for dipping.
Pamela Higgins

Pam Higgins, Certified Health Coach, AADP received her credentials from The Institute for Integrative Nutrition in 2010. Pam is the Founder of Total Health Counseling, LLC and www.totalhealthcounseling.com. She is a sensitive foodie and focuses on teaching clients about eating delicious food with pleasure. Pam will show you how to access your blueprint for healthy eating and lifestyle so you can be your best. Pam healed herself from years of chronic digestive and skin inflammation by accessing her own blueprint for healthy living and helps her clients find foods that nourish + balance their bodies. Pam lives in South Florida with her husband, Heman and dog, Cali. Contact Pam directly via email at totalhealthcounseling@gmail.com.