Recipe Inspired by Kelsey Nixon
Vegetables
1/4 cup Extra Virgin Olive Oil
1 large sweet potato, peeled, halved and cut into 1-inch pieces
2 large carrots, sliced into 1/2-inch rounds
2 large parsnips, peeled and sliced into 1/2-inch rounds
1 medium red onion, cut into 1 inch slices
5 garlic cloves, smashed
1 tablespoon thyme, chopped
salt and pepper
Vinaigrette
1 teaspoon Dijon mustard
1 small shallot, finely chopped
2 tablespoons Extra Virgin Olive Oil
2 tablespoons Pumpkin Spice Balsamic Vinegar
salt and pepper
Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with foil.
Combine the olive oil, sweet potato, carrots, parsnips, onion, garlic and thyme in a large bowl.
Season vegetables with salt and pepper liberally then spread across the prepared baking sheet.
Roast until the vegetables are tender and turning golden brown, around 40 minutes turning halfway through.
Mix all of the vinaigrette ingredients in a small bowl.
Transfer roasted vegetables to a serving dish and toss with the vinaigrette.
Serve warm and enjoy!