Aperol-Infused Roasted Vegetable Salad
A vibrant Mediterranean salad featuring roasted root vegetables in a bright, citrusy Aperol vinaigrette that balances earthy sweetness with a hint of bitterness. This mediterranean-inspired salads (vegetarian) ready in about 35 minutes pairs carrots, parsnips, Aperol into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 190 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz carrots
- 8 oz parsnips
- 2 oz Aperol
- 3 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1/4 cup chopped fresh parsley
Instructions
- Step 1: Preheat oven to 425°F. Peel and cut 12 oz carrots and 8 oz parsnips into 1-inch matchsticks. Toss with 3 tbsp olive oil, season with salt and pepper, and spread on a parchment-lined baking sheet.
- Step 2: Roast vegetables for 20 minutes until fork-tender and caramelized at the edges, stirring once halfway through cooking.
- Step 3: Whisk 2 oz Aperol, 1 tbsp fresh lemon juice, and 1 tsp lemon zest in a small bowl until emulsified. Drizzle over hot roasted vegetables while still warm, then toss with 1/4 cup chopped fresh parsley until evenly coated.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Aperol-Infused Roasted Vegetable Salad take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Aperol-Infused Roasted Vegetable Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep carrots from drying out.
Can I substitute ingredients in Aperol-Infused Roasted Vegetable Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Aperol-Infused Roasted Vegetable Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Aperol-Infused Roasted Vegetable Salad vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
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