Balsamic Dip With Skillet-Roasted Winter Vegetables
Makes 1 cup dressing and enough vegetables to serve 12
1 large garlic clove
¼ cup balsamic vinegar
¼ cup Dijon mustard
Salt and ground black pepper
10 tablespoons extra-virgin olive oil, divided
½ head cauliflower, broken into large florets, each floret halved
12 brussels sprouts, halved
4 carrots, peeled and halved
Whisk garlic, vinegar, mustard and light sprinkling of salt and pepper in 2-cup Pyrex measuring cup. Slowly whisk in ½ cup of oil (can be stored in an airtight container up to 1 week).
Mix ½ cup water, light sprinkling of salt and 1 tablespoon of remaining oil in large skillet; place as much cauliflower, cut side down, as will fit in single layer. Cover skillet and turn heat on high; cook until water evaporates and cauliflower starts to sizzle, about 5 minutes. Uncover pan and turn burner to medium-low; cook until each floret's cut side is well browned, 3 to 4 minutes longer. Transfer cauliflower to plate and set aside. Repeat cooking process, adding another ½ cup of water, light sprinkling of salt and 1 tablespoon of oil in same large skillet. Place brussels sprouts and carrots cut side down; cook according to cauliflower instructions. Arrange all vegetables on plate or platter large enough to accommodate them. Serve vegetables warm (you can microwave them to take the chill off) or at room temperature with balsamic dip alongside.