Photo Credit: Aaron Colussi

Roasted Root Vegetables with Arugula


Oven-roasting brings out the sweetness in winter vegetables.

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Recipe Type: Salad
Author: Kimberly Lord Stewart
Serves: 4 servings
Oven-roasting brings out the sweetness in winter vegetables. Any winter vegetables will do, so experiment with your favorites. Try to cut all of the vegetables the same size so they cook evenly.


  • 1 parsnip, peeled, cut lengthwise into quarters, and again in 2-inch bars
  • 2 carrots, peeled, cut like the parsnip
  • 1 sweet potato, peeled, cut into 2-inch pieces
  • 1 onion, peeled, cut into eighths
  • 1 bunch small beets (any color), peeled, cut into eighths
  • 2 apples, peeled, cut into eighths
  • 1/3 cup extra-virgin olive oil
  • 2 teaspoons dried thyme
  • Kosher salt and pepper, to taste
  • 4–5 cups arugula
  • 3 ounces strong blue cheese (optional)
  • ¼ cup apple cider vinegar
  • ¾ cup extra-virgin olive oil
  • 2 tablespoons maple syrup
  • 1/8 teaspoon dried mustard (or ½ teaspoon Dijon mustard)
  • Salt and pepper to taste


  1. Preheat oven to 425°. Line a large baking sheet with parchment paper. Place vegetables and apples in a single layer on baking sheet. Drizzle with oil, and season with thyme. Stir to coat well. Season with salt and pepper.
  2. Bake for 30–40 minutes, until vegetables are tender.
  3. Remove from oven and transfer to a cool baking sheet. Refrigerate to bring to room temperature (about 15 minutes).
  4. Whisk dressing ingredients together.
  5. Divide arugula on salad plates. Top with roasted vegetables and blue cheese. Spoon dressing over salad, and serve.


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