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Roasted Root Vegetables with Cider Vinaigrette
Ingredients
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 small shallot, finely chopped
- Kosher salt and cracked black pepper
- 1/4 cup extra-virgin olive oil
- 1 large sweet potato, peeled, halved lengthwise, and cut crosswise into 1-inch pieces
- 2 large carrots, sliced into 1/2-inch-thick rounds
- 2 large parsnips, peeled and sliced into 1/2-inch-thick rounds
- 1 medium red onion, cut into 1-inch-thick wedges
- 5 garlic cloves, smashed
- 1 tablespoon fresh thyme leaves, chopped
- Kosher salt and cracked black pepper
- 2 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
Instructions
Roasted Root Vegetables with Cider Vinaigrette serves 4 original recipe by Food Network.
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