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+ servings

Mixed Vegetables with Warm Vinaigrette

Marla Hingley
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 4

Ingredients
  

  • 12 baby carrots thinly slice on the diagonal
  • 6 spring onions or shallots quartered
  • 1 ½ lbs asparagus chopped into 2” pieces

Vinaigrette

  • 3 Tbsp olive oil
  • 1 Tbsp white wine vinegar
  • 2 tsp GF Dijon
  • ½ tsp sugar optional
  • 1 Tbsp water
  • 3 tsp fresh parsley minced
  • 3 tsp fresh dill chopped

Instructions
 

  • Steam carrots and asparagus until tender-crisp, and onions until tender. Immediately submerge in ice water to stop the cooking process. Drain, pat dry and set aside. The dish can be made ahead of time to this point. Store veggies in fridge until ready to serve.
  • Whisk together the oil, vinegar, mustard, and sugar then pour into a skillet. Once mixture starts to bubble, add veggies, water and herbs and toss to combine and until veggies are warmed throughout. Season to taste with salt and pepper.
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