Roasted Root Vegetable Vinaigrette

Name: Roasted Root Vegetable Vinaigrette
Yield: Makes about 2 1/2 cups
Ingredients: 2 medium carrots, peeled and cut into 1-inch pieces; 2 medium parsnips, peeled and cut into 1-inch pieces; 1 large shallot, quartered; 1/3 cup plus 2 tablespoons extra-virgin olive oil; 1 1/3 cups low-sodium chicken broth; 1/4 cup frozen unsweetened apple juice concentrate, thawed; 3 tablespoons apple cider vinegar; 1 teaspoon pure maple syrup; 3/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper

By Giada De Laurentis

December 17, 2013

Editor's Note: Use this vinaigrette with Giada De Laurentis' recipe for Chicken Salad with Roasted Root Vegetable Vinaigrette .

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