ROASTED ROOT VEGETABLE AND ROMAINE SALAD

prep 15 minutes roast 30 minutes at 375°F

• 1½ lb. carrots, turnips, and/or parsnips
•    2 small shallots, peeled and quartered
•    3 Tbsp. olive oil
•   ¼ tsp. salt
• Black pepper
•    1 medium pear, cored and coarsely chopped
•    2 Tbsp. white wine vinegar
• 1½ tsp. snipped fresh thyme
•   ½ tsp. Dijon-style mustard
•   ½ tsp. honey
•    1 clove garlic, minced
•    4 cups torn romaine lettuce
•   ¼ cup coarsely chopped pecans, toasted (tip, page 21)
•    1 Tbsp. coarsely chopped fresh Italian parsley

1. Preheat oven to 375°F. Peel carrots and bias-cut into 1-inch lengths. (If using turnips, cut into 1-inch pieces.) Place in a 13×9-inch baking pan. Add shallots. Toss with 1 Tbsp. of the olive oil. Sprinkle with ⅛ tsp. of the salt and pepper to taste.

2. Roast, uncovered, 15 minutes. Stir in pear. Roast 15 minutes more or until vegetables are tender. Cool slightly.

3. Meanwhile, for dressing, in a screw-top jar combine the remaining 2 Tbsp. olive oil and ⅛ tsp. salt and the next five ingredients (through garlic); add pepper to taste. Cover and shake well.

4. In a bowl combine lettuce and dressing; toss to coat. Transfer to a platter. Top with roasted vegetable mixture. Sprinkle with pecans and parsley.

number of servings 6

per serving 168 cal., 10 g fat (1 g sat. fat), 0 mg chol., 189 mg sodium, 19 g carb., 5 g fiber, 10 g sugars, 2 g pro.

MAKE AHEAD

Prepare as directed through Step 3. Cool vegetable mixture. Place in an airtight container; cover. Refrigerate vegetable mixture and dressing up to 3 days. Before serving, bring to room temperature. Serve as directed.