The fresh herbs in the Warm Herbed Vinaigrette are a great addition to this vegan holiday favorite.

Ingredients:

  • 1 Celebration Roast
  • 1 onion, peeled and sliced into 1-inch rounds
  • 1 Tbsp extra-virgin olive oil
  • A few pinches of salt

Warm Herbed Vinaigrette

Makes about ½ cup

Ingredients:

  • ½ cup extra-virgin olive oil
  • 2 Tbsp minced shallot
  • 2 cloves garlic, finely chopped
  • 2 Tbsp fresh lemon juice
  • 2 Tbsp flat-leaf parsley, chopped
  • 1 tsp fresh rosemary, finely chopped
  • Optional: Pinch crushed red pepper flakes

Directions:

  1. Cook the Celebration Roast according to the package. Preheat oven to 350*.
  2. Toss peeled onion in some of the olive oil. Add a little salt and place on sheet pan. Roast onion until browned or slightly blackened, stirring occasionally so cooks evenly.
  3. To make vinaigrette, in a 1-quart saucepan, heat oil and cook shallot over medium heat, stirring occasionally, until softened, about 3 minutes.
  4. Add garlic and cook until fragrant, about 1 minute.
  5. Remove from heat, and whisk in lemon juice, parsley, rosemary and pepper flakes (if using).
  6. Cut Celebration Roast into ½ inch slices. Place the slices on a platter, interspersed with the roasted onion. Drizzle on Warm Herbed Vinaigrette and serve.
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