Roasted Vegetables with Tarragon Vinaigrette

Recipe Jump ButtonRoasted vegetables with tarragon vinaigrette – easy and delicious!

To license this image please contact me at nicole@thespicetrain.com.

Roasted vegetables are delicious but I’m sometimes at a loss as to what to serve them with so I’ve come up with a series of flavorful dipping sauces that perfectly complement the subdued taste of roasted veggies.

Today’s sauce is a mustard/tarragon vinaigrette that has a bit of sour, a bit of licorice, a bit of heat and a bit of creaminess to it. It’s a nice contrast to the winter varieties that I picked here, some butternut squash, some shallots, potatoes, Brussels sprouts and carrots. Enjoy!

Roasted Vegetables with Tarragon Vinaigrette
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish
Serves: 2
Ingredients:
For the vegetables:
  • 10 baby potatoes, quartered
  • 2 shallots, quartered
  • 10 Brussels sprouts, halved
  • 2 carrots, quartered and cut into pieces
  • 1 cup 1- to 2-inch cubes butternut squash
  • 3 tablespoons canola oil
  • 1 teaspoon homemade seasoning salt (get the recipe here)
For the vinaigrette:
  • 4 teaspoons chopped fresh tarragon
  • 4 tablespoons Dijon mustard
  • 4 tablespoons olive oil
Instructions:
For the vegetables:
  1. Heat the oven to 400 degrees F.
  2. Whisk canola oil and seasoning salt together in a bowl.
  3. Add the vegetables and toss to coat.
  4. Spread the vegetables on an aluminum foil-lined baking sheet.
  5. Roast the vegetables until tender (35 to 40 minutes).
For the vinaigrette:
  1. Whisk all ingredients together.
  2. Either drizzle the vinaigrette over the vegetables or dip the vegetables in the vinaigrette.

Food Photography and Styling: I was in the mood for something other than wood and chose my zinc-coated metal tray for this shot. The blue/gray color of this surface went well with the orange carrots and squash and the texture in the metal made the photo look interesting without the need for many additional props. I sprinkled some tarragon leaves in the composition and shot from overhead to show off the different shapes of all the vegetables.

For info on what type of camera and lighting equipment I used head on over to my FAQ page.

 

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6 comments

  1. Bryan @ HungryHuy.com says:

    Hey Nicole, I haven’t seen your site in a while but it looks like you’ve been real busy.

    This looks like another wonderful recipe! I’m in a constant tug-o-war of needing to eat more veggies. Roasting them like this makes them like 100x more appetizing :)

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