Recipe by Faigy Grossman

Roasted Vegetables with Shallot Dressing

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Parve Parve
Easy Easy
12 Servings

No Allergens specified

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.


Roasted Vegetables

  • 1 pound (450 grams) white asparagus, cleaned and trimmed

  • 8 ounces (225 grams) trimmed carrots, cut into long, thin sticks (I divided each carrot into 4–6 sticks vertically)

  • 12 ounces (340 grams) string beans, trimmed

  • 1 pound (450 grams) portobello mushrooms, cleaned and sliced into thick strips

  • 3–4 teaspoons Tuscanini Olive Oil

  • salt, to taste

  • pepper, to taste

  • chopped parsley, for garnish (optional)

Shallot Dressing

  • 2 teaspoons Gefen Mustard

  • 2 teaspoons brown sugar

  • 1/4 teaspoon salt

  • dash black pepper



Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line two baking pans with Gefen 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.


Prop Styling and Photography by Chay Berger. Food Prep by Leah Hamaoui.

Roasted Vegetables with Shallot Dressing

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