Roasted Root & Apple Slaw

American fall tables often welcome roasted roots when markets overflow with crisp apples and sturdy vegetables. This no-fuss bowl pairs caramelized carrots, parsnips, and celery root with red cabbage, a maple-mustard drizzle, and toasted walnuts.

Serves 6 · 22 min prep · 22 min cook

Estimate for one serving

• 240 cal
• 5g protein
• 28g carbs
• 13g fat
• 3g fiber

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Ingredients

• 3 medium carrots
• 2 medium parsnips
• 1 small celery root
• 2 crisp apples
• 2 cups thinly sliced red cabbage
• 3 tbsp olive oil
• 3 tbsp apple cider vinegar
• 1 tbsp whole-grain mustard
• 1 tbsp maple syrup
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup chopped toasted walnuts
• 1/4 cup chopped fresh dill or parsley
• 1/3 cup Greek yogurt

Instructions

1. 1Preheat the oven to 425°F and line a large sheet pan with parchment.
2. 2Peel the carrots, parsnips, and celery root, then cut them into thin matchsticks or small batons of similar size.
3. 3Toss the root vegetables with most of the olive oil, half the salt, and black pepper until evenly coated.
4. 4Spread them in a single layer on the sheet pan and roast until edges are golden and centers are tender-crisp, 18 to 22 minutes, stirring once halfway.
5. 5While the roots roast, core the apples and cut them into thin matchsticks; place in a large bowl with the sliced red cabbage.
6. 6In a small bowl, whisk the apple cider vinegar, whole-grain mustard, maple syrup, Greek yogurt, remaining olive oil, and remaining salt into a creamy dressing.
7. 7Let the roasted roots cool for 5 minutes so they do not wilt the cabbage.
8. 8Add the warm roasted roots to the apple-cabbage bowl.
9. 9Pour the dressing over everything and toss gently until coated.
10. 10Fold in the toasted walnuts and most of the fresh herbs.
11. 11Taste and brighten with an extra splash of vinegar if needed.
12. 12Mound the slaw into a wide serving bowl or platter, finish with the last herbs, and serve at room temperature for easy sharing.