Roasted Vegetable Salad

By Chef Chris Prosperi

4 cups oblique cut carrots
2 cups oblique cut parsnips
2 tablespoons oil
1 teaspoon kosher salt
1 fennel bulb cut into 1 inch pieces
2 red onions cut into 1 inch pieces
1 tablespoon chopped fresh rosemary
¼ cup pitted calamite olives
½ cup red wine
2 tablespoons balsamic vinegar
Small block parmesan cheese shaved with a horseshoe peeler
Baby spinach

Preheat the oven to 350 degrees. Peel and cut the carrots and parsnips. To achieve the oblique cut hold the knife at a 45 degree angle and chop then rotate the carrot ¼ turn and make another 45 degree cut. Repeat until all the carrot and parsnips are cut. Heat the oil in a large pot over high heat. Toss in carrots and parsnips with the salt. Cook for 5 minutes over medium high heat stirring occasionally. Add the fennel and onions and cook for 3 minutes more. Add the rosemary, olives, and red wine then transfer to a roasting pan. Place in a pre-heated 350 degree oven for 35-45 minutes or until carrots are cooked thoroughly. Toss with balsamic vinegar and serve as a side dish or over baby spinach with shaved parmesan cheese on top.

Makes 8 side dishes servings or 4 entrée salads.