Thanksgiving Roasted Vegetable Salad Recipe (2024)

FAQs

Can I roast vegetables the day before Thanksgiving? ›

Timing will depend a little on the moisture of the vegetables, as well as your oven, your baking pan, and all that. This will last a few days in the refrigerator, or you can freeze it.

Combine Ingredients in a Jar: Start by placing balsamic vinegar, olive oil, honey, and lemon juice into a small lidded jar. These ingredients create the best dressing for roasted vegetables. It's a perfect balance of tangy, sweet, and smooth flavors that enhance any vegetable dish.

The perfect temperature– 400 degrees Fahrenheit is the perfect temperature for most roasted vegetables. It allows for a crispy, perfectly browned exterior and a fork tender interior.

You don't need to eat roasted vegetables hot. Use them as a salad or dipping agent.

To make ahead, roast the vegetables just under the total cook time, until firm but not tender. The Brussels sprouts should be cooked through according to the recipe. Reheat the roasted vegetables in trays, covered with foil at 425 degrees F (220 degrees C) for 15 to 20 minutes.

The next time you roast vegetables, add some cornstarch. Yes, cornstarch—that box in your pantry is the secret to a super-crispy exterior on veggies, from potatoes to cauliflower.

There is no need to cover vegetables when roasting. Covering them creates steam, so they won't get as crispy and caramelized. Don't forget to stir once or twice while cooking so the vegetables get nicely browned on all sides. Other than that, you can't really go wrong.

Because salt draws moisture out of the food, season veggies just before roasting. Place vegetables hot side down when applicable. Ideally, roast different vegetables separately since they all cook at different times. You can combine them together afterwards!

Vegetables to Avoid Roasting

Green beans, broccoli, and other green-colored vegetables are not as well-suited for roasting because they tend to turn olive green.

The best temperature for roasting vegetables is 400 degrees F. If you have convection oven, use the bake setting and reduce to 375 degrees F. Don't Crowd the Pan. Vegetables need to roast in a single layer without overlapping one another on the baking sheet.

What vegetables are good cold roasted? ›

Roast the parsnips and carrots until lightly browned but still firm, about 10 minutes, roast the zucchini and onions until lightly browned but not soggy, 7 to 8 minutes. Transfer to a ziptop bag and refrigerate until cold. Serve the roasted veggies cold with the herbed yogurt dip.

Don't forget to taste the vegetables before serving. You can always finish them with a sprinkle of flaky sea salt and more freshly ground black pepper. Store them in the fridge. Roasted vegetables can be stored in the refrigerator for 3 to 4 days.

Roasted vegetables are best on the day you cook them, but leftovers keep well in an airtight container in the fridge for up to 3 days. Use them in a grain bowl or salad, like this farro salad or this wheat berry salad, toss them with pasta, or add them to a frittata.

Tip 1: If you need to save time, prepare these the day before you need them and store them in the fridge in an airtight container. Tip 2: If you love spicy dishes, toss the vegetables in cumin and paprika before baking.

Tips to keep leftovers (including cooked vegetables)

Refrigerate leftover food within 2 hours after cooking and eat them as soon as possible. To ensure food safety, the World Health Organization and some relevant authorities recommend that leftovers should not be stored in the refrigerator for longer than 3 days.