Roasted Veggies with Pumpkin Spice Balsamic

Ingredients

Vinaigrette

Directions

  1. Preheat oven to 425 degrees Fahrenheit.
  2. Line a baking sheet with foil.
  3. Combine olive oil, sweet potato, carrots, parsnips, onion, garlic and thyme in a large bowl.
  4. Season vegetables with salt and pepper then spread across the baking sheet.
  5. Roast until the veggies are tender and turning golden brown, about 40 minutes, turning halfway through.
  6. Mix vinaigrette ingredients in a small bowl.  Transfer roasted vegetables to a serving dish and toss with vinaigrette.