I love roasted vegetables.
I love eating them all day long.
And I love it when my friends come over and tell me how delicious it is.
But I also love that they can be messy.
And the worst part is that you have to keep them in the oven at room temperature and not a single drop of oil is going to fall off the skin.
It’s the least-worst thing you can do.
It is also a recipe that I think I can do without.
It can be made without meat, too.
For this salad, I used the best and freshest vegetables available and the best ingredients that I could find, including fresh carrots, celery, parsnips, and spinach.
I used all of the same things I used to make this recipe a year ago.
And yes, I made a small amount of butter, which I would have to use in a pinch.
The recipe calls for no more than 1 tablespoon of butter.
But that’s the extent of my butter substitutions.
If you want a little extra, try adding some grated Parmesan or even grated parmesan.
But in this recipe, I’ve found that you can easily add just a pinch of the butter.
The butter will not only taste delicious but it will also keep the vegetables moist, which makes it a great recipe for grilling.
I’m not saying to make all of your veggies to-go, but just a few that are in season.
I always make sure to add some extra veggies for gratin.
But even if you’re making this salad for a group, or even just for one person, this recipe will be a hit.
Serve this salad with a side of your favorite grilled vegetables.
You’ll be the envy of your friends!
Recipe by Carla Stenman of The Simple Kitchen and The New York Times bestselling book, The Whole Plate.