Editor's Note: Use this vinaigrette with Giada De Laurentis' recipe for Chicken Salad with Roasted Root Vegetable Vinaigrette .

　　

Ingredients

Makes about 2 1/2 cups

　　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

　　

Step 1

Preheat the oven to 425°F.

　　

Step 2

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.

　　

Step 3

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.

　　

Nutrition Per Serving

Per serving (2 tablespoons): 72 Calories

　　1 g Protein

　　6 g Carbohydrates

　　1 g Dietary Fiber

　　3 g Sugar

　　5 g Total Fat

　　1 g Saturated Fat

　　53 mg Sodium

　　#### Nutritional analysis provided by _Giada's Feel Good Food_

　　Reprinted from Giada's Feel Good Food Copyright © 2013 by GDL Foods Inc. Photographs copyright © 2013 by Amy Neunsinger. Published by Clarkson Potter, a division of Random House LLC.GIADA DE LAURENTIIS is the Emmy award-winning star of Food Network's Everyday Italian, Giada at Home, and Giada in Paradise; a judge on Food Network Star; a contributing correspondent for NBC's Today show; and the author of six New York Times bestselling books. She attended the Cordon Bleu cooking school in Paris and worked at Wolfgang Puck's Spago restaurant before starting her own catering company, GDL Foods. Born in Rome, she grew up in Los Angeles, where she now lives with her husband, Todd, and their daughter, Jade.