Roasted Root Vegetable Salad with Mint and Pistachios
A great way to use up different winter vegetables that you might have around. Feel free to increase the amount of some and eliminate others, depending on your preference, but make sure to cut them into similar sizes so they'll cook in roughly the same amount of time.
Recipe information
Total Time
40 minutes
Yield
4 Servings
Ingredients
Preparation
ingredient info:
Step 1
Sumac, a tart, citrusy spice generally sold in ground form, is available at Middle Eastern markets, specialty foods stores, and online.
Instructions
Step 2
Preheat oven to 350°. Spread out pistachios on a small rimmed baking sheet; toast, stirring occasionally, until golden brown, 6–8 minutes. Let cool; coarsely chop.
Step 3
Increase oven temperature to 425°. Toss squash, carrots, parsnips, beet, and 2 Tbsp. oil on a large rimmed baking sheet; season with salt and pepper. Roast vegetables, tossing occasionally, until soft and golden brown, 25–30 minutes. Let cool slightly.
Step 4
Meanwhile, whisk vinegar, sumac, and remaining 3 Tbsp. oil in a large bowl. Add roasted vegetables and toss to coat; season with salt, pepper, and more vinegar, if desired.
Step 5
Serve vegetables topped with pistachios and mint.
