| Recipes |

Roasted Vegetables with Shallot Dressing

Prop Styling and Photography: Chay Berger
Food Prep: Leah Hamaoui

The savory, pungent dressing gives some kick to these delicious vegetables, bringing this side dish up a few notches. It’s fun to make a dressing that’s easy to prepare and can also be used as a dipping sauce for other dishes, such as poultry and fish.


  • 1 lb (450 g) white asparagus, cleaned and trimmed
  • 8 oz (225 g) trimmed carrots, cut into long, thin sticks (I divided each carrot into 4–6 sticks vertically)
  • 12 oz (340 g) string beans, trimmed
  • 1 lb (450 g) portobello mushrooms, cleaned and sliced into thick strips
  • 3–4 tsp olive oil
  • salt and pepper, to taste
  • chopped parsley, for garnish (optional)
Shallot Dressing
  • ½ large shallot, finely chopped
  • 1 cube frozen garlic or 1 tsp chopped fresh garlic
  • ½ cup olive oil
  • 3½ Tbsp vinegar
  • 3½ Tbsp sherry cooking wine
  • 2 tsp mustard
  • 2 tsp brown sugar
  • ¼ tsp salt
  • dash black pepper

Preheat oven to 400°F (200°C). Line two baking pans with parchment paper.

Divide vegetables evenly between both baking pans; drizzle with oil and sprinkle with salt and pepper. Mix vegetables to evenly distribute the seasoning and roast in the oven for about 15–20 minutes, or until tender and lightly browned on the outside.

In the meantime, prepare the dressing. Place all ingredients into a food processor or blender and blend on high until smooth and thick. Adjust salt and pepper if desired.

When vegetables are done, move to a platter and drizzle with some dressing. Mix the vegetables a little to coat, then drizzle a bit more dressing on top. Garnish with chopped parsley, if desired.


(Originally featured in Family Table, Issue 895)

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