Vegetables Roasted Vegetables with Smashed-Walnut Vinaigrette 5.0 (1) 1 Review Simple roasted vegetables are the perfect dish to dress up for the holidays. Here, Food & Wine’s Laura Rege makes a tangy, slightly sweet and deliciously nutty vinaigrette to match with everything from cauliflower and carrots to brussels sprouts and winter squash. Slideshow: More Roasted Vegetable Recipes By Laura Rege Laura Rege Instagram Website Laura Rege is a classically trained chef and veteran of both the Martha Stewart and Food & Wine test kitchens. For the past 15 years, Laura has been creating recipes and styling food for magazines, cookbooks, and food-driven websitesExpertise: food styling, recipe development.Experience: Laura Rege is a graduate of the French Culinary Institute and has worked in Michelin-starred restaurants in New York City. After serving as a senior member of the editorial teams at Food & Wine and Martha Stewart Living, Laura now runs her own company contributing mouthwatering recipes, food styling, and writing for media and food brands. Her work can be found in Shape and Rachael Ray In Season, among others. When she isn't in the kitchen, Laura is most likely still thinking about food, while scouting out the best new restaurants and products for traveling. Food & Wine's Editorial Guidelines Updated on November 1, 2017 Print Rate It Share Share Tweet Pin Email Photo: Con Poulos Active Time: 20 mins Total Time: 1 hrs 15 mins Yield: 10 Ingredients 1 pound medium brussels sprouts, halved One 2-pound head of cauliflower, cored and cut into florets 1 1/2 pounds multicolored carrots, sliced lengthwise into 4- to 5-inch pieces 1/2 cup plus 6 tablespoons extra-virgin olive oil Kosher salt Pepper 1/4 cup sherry vinegar 1 tablespoon maple syrup 2 teaspoons Dijon mustard 1/2 cup whole walnuts, toasted and smashed 2 tablespoons chopped parsley, plus more for serving 1 tablespoon grated orange zest, plus more for serving Directions Preheat the oven to 425° with racks positioned in the upper and lower thirds. On 3 separate rimmed baking sheets, place the brussels sprouts, cauliflower and carrots. Toss the vegetables on each baking sheet with 2 tablespoons of the oil. Season with salt and pepper. Roast the brussels sprouts until tender, 20 minutes. Tent with foil and keep warm. Roast the cauliflower and carrots until golden and tender, 30 minutes. Let cool slightly, then transfer the vegetables to bowls. Meanwhile, in a medium bowl, whisk the vinegar with the maple syrup and Dijon. While whisking constantly, slowly drizzle in the remaining 1/2 cup of olive oil until incorporated. Scrape the smashed walnuts into the bowl, then stir in the 2 tablespoons of parsley and the 1 tablespoon of orange zest and season with salt. Drizzle the vinaigrette over the roasted vegetables, garnish with more parsley and orange zest and serve. Rate it Print