Editor's Note: Use this vinaigrette with Giada De Laurentis' recipe for Chicken Salad with Roasted Root Vegetable Vinaigrette .
Ingredients
2 medium carrots, peeled and cut into 1-inch pieces
2 medium parsnips, peeled and cut into 1-inch pieces
1 large shallot, quartered
1/3 cup plus 2 tablespoons extra-virgin olive oil
1 1/3 cups low-sodium chicken broth
1/4 cup frozen unsweetened apple juice concentrate, thawed
3 tablespoons apple cider vinegar
1 teaspoon pure maple syrup
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Directions
Preheat the oven to 425°F.
On a rimmed baking sheet, toss the carrots, parsnips, and shallot with 2 tablespoons of the olive oil. Roast until the vegetables are tender, about 30 minutes. Set aside to cool.
Combine the carrots, parsnips, shallot, remaining 1/3 cup oil, the chicken broth, apple juice concentrate, vinegar, maple syrup, salt, and pepper in a blender or food processor. Blend until smooth.
