Roasted Root Vegetable Salad With Fresh Herb Dressing

Roasted root vegetables. Shutterstock

Serves 4 to 6 

For the roasted root vegetables:

• 4 carrots, peeled and cut into 1/2-inch pieces 
• 2 medium red onions, peeled, halved, and cut into 1/2-inch pieces 
• 2 fennel bulbs, outer layers removed, and cut into 1/2-inch pieces
• 1/2 cup olive oil 
• 1 tablespoon thyme leaves
• 1 teaspoon rosemary leaves, chopped 
• Salt and pepper

For the herb dressing: 

• 1/2 cup basil leaves
• 1/4 cup parsley leaves
• 2 tablespoons apple cider vinegar
• 1 tablespoon capers
• 1 1/2 teaspoons Dijon mustard
• 1/2 cup olive oil 

For assembly: 

• 2 cups baby arugula
• 1/2 cup parsley, roughly chopped 

Preheat the oven to 425 degrees F. In a large bowl, toss the carrots, onions, and fennel with 1/2 cup olive oil, thyme, rosemary, salt, and pepper. Spread onto a sheet pan and roast in the oven for about 25–35 minutes, until the vegetables begin to caramelize and become tender. If needed, toss the vegetables around once or twice while they are cooking. Once cooked, set aside to cool.