Roasted Veggies with Pumpkin Spice Balsamic
Ingredients
- 1/4 cup Olive Oil (Try our Bellindora Gourmet Blend!)
- 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 cloves garlic, smashed
- 1 Tbsp thyme, chopped
- Salt and pepper
Vinaigrette
- 1 tsp dijon mustard
- 1 small shallot, finely chopped
- 2 Tbsp Roasted Pumpkin Seed Oil
- 2 Tbsp Bellindora Pumpkin Spice Balsamic
- Salt and pepper
Directions
- Preheat oven to 425 degrees Fahrenheit.
- Line a baking sheet with foil.
- Combine olive oil, sweet potato, carrots, parsnips, onion, garlic and thyme in a large bowl.
- Season vegetables with salt and pepper then spread across the baking sheet.
- Roast until the veggies are tender and turning golden brown, about 40 minutes, turning halfway through.
- Mix vinaigrette ingredients in a small bowl. Transfer roasted vegetables to a serving dish and toss with vinaigrette.