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Caviar Recipes - Roasted Root Vegetables with White Balsamic Vinaigrette

A large variety of delicious roasted vegetables dressed with a delectable white balsamic vinaigrette. Enjoy!

(makes approx. 4 cups)


Brussels Sprouts
White Balsamic Vinegar
Extra Virgin Olive Oil
Quality Mustard
Salt & Pepper
2 - peeled & sliced
2 - peeled & sliced
1 - peeled & sliced
1 cup - halved
2 Tbsp.
1/2 cup
2 Tbsp.
1 - minced
2 Tbsp. - minced
To taste


  1. Roast the root vegetables dry (no oil) at 400 degrees for 20-30 minutes until tender.
  2. While roasting, make the vinaigrette by combining all other ingredients together until well incorporated; I use a mason jar and shake them together.
  3. When the veggies are done, remove them from the oven and toss them together in a large bowl.
  4. Dress the roasted root vegetables with the vinaigrette while they are warm.
  5. Either eat right away or reserve and eat later.
  6. Veggies can be refrigerated for up to 4 days and taste good warm or at room temperature.

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Oils & Vinegars