This is my special occasion roast veggie salad and it comes from my Family Circle Fabulous Salads book. I make it for Christmas or big family get togethers. This one I made for my church's Relief Society Christmas dinner and it didn't last very long before it was all gone. It can be served straight from the oven or as a warm salad a few hours out of the oven. Just don't put the Brie on top until you're ready to serve. It is just a beautiful salad for any time of the year.
Orange Poppy Seed Roasted Vegetable Salad
6 small potatoes quartered (I don't even peel them)
(hint: chop all of the veggies about the same size, but not too big)
2 parsnips peeled and chopped in chunks
1/2 of a large orange sweet potato chopped
1/4 jap pumpkin chopped
2 carrots peeled and chopped
4 small brown onions quartered
3 cloves of garlic peeled and halved
1/3 cup extra virgin olive oil
2 tablespoons poppy seeds
200g triple cream Brie thinly sliced
1/2 cup orange juice
2 cloves of garlic
1 tablespoon grainy mustard
1 teaspoon white wine vinegar
1 teaspoon sesame oil
Preheat oven 200°C/400°F. Place all of the chopped veggies and garlic in a bowl toss in oil, salt and then spread over a large lined baking tray.
I used two trays to spread the veggies over. Bake in oven for 50 mins to an hour. Check after the first 20 mins, toss then sprinkle with poppy seeds and put back in the oven for another 20 mins and check again after that and give another toss to bake evenly.
To make the dressing whisk the ingredients in a small jug or jar to combine.
When veggies are done transfer to a large bowl, pour the dressing over the warm veggies and toss to coat, you may not need all of the dressing. Be gentle or the veggies will squish.
Then top with the slices of Brie. Watch the Brie melt ever so slowly over the veggies and then serve and enjoy!!