- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Nuts make the texture of a tart dressing pleasantly chunky so it's easy to dollop over grilled (or roasted) vegetables. Laura Rege makes a tangy, slightly sweet and deliciously nutty vinaigrette to match with everything from cauliflower and carrots to brussels sprouts and winter squash.
Ingredient:
- 1 pound medium brussels sprouts, halved
- One 2-pound head of cauliflower, cored and cut into florets
- 1 1/2 pounds multicolored carrots, sliced lengthwise into 4- to 5-inch pieces
- 1/2 cup plus 6 tablespoons extra-virgin olive oil
- Kosher salt
- Pepper
- 1/4 cup sherry vinegar
- 1 tablespoon maple syrup
- 2 teaspoons Dijon mustard
- 1/2 cup whole walnuts, toasted and smashed
- 2 tablespoons chopped parsley, plus more for serving
- 1 tablespoon grated orange zest, plus more for serving
