Food by VICE

Roasted Root Vegetable Salad Recipe

Roasted carrots, sweet potatoes, and Brussels sprouts combined with a mustardy dressing equals simple dinner perfection.

by Farideh Sadeghin
Apr 4 2018, 1:00pm

Photo by Heami Lee

Servings: 4
Prep time: 15 minutes
Total time: 45 minutes


for the dressing:
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 1/2 tablespoons whole grain mustard
1 tablespoon apple cider vinegar
kosher salt and freshly ground black pepper, to taste

for the salad:
1/2 cup hazelnuts, lightly crushed
1 ounce kale, stems removed and leaves torn into 2-inch pieces
5 tablespoons olive oil
kosher salt and freshly ground black pepper, to taste
8 ounces brussels sprouts, trimmed and halved
1 medium sweet potato, scrubbed and cut into 1-inch pieces
1 bunch baby heirloom carrots, trimmed and scrubbed clean
1 bunch frisée


1. Make the dressing: Whisk all ingredients in a small bowl and set aside.

2. Heat the oven to 425°F. On a baking sheet, spread the hazelnuts into an even layer. Bake until fragrant and lightly golden, about 5 minutes. Transfer the nuts to a large bowl to cool.

3. On the same baking sheet, toss the kale with 2 tablespoons olive oil, salt, and pepper. On a separate baking sheet, toss the brussels sprouts, sweet potatoes, and carrots with 3 tablespoons olive oil, salt, and pepper. Bake the kale until crispy, 12 minutes, and the vegetables until golden and cooked through, 35 minutes. Remove from the oven and cool.

4. Add the vegetables to the bowl with the nuts along with the dressing, tossing to combine. Add the frisée and toss again, then transfer to a serving platter and top with the kale chips.