INGREDIENTS
- 2 lbs sweet potatoes (or butternut squash), peeled and chopped
- 1 lb carrots, peeled and chopped
- 1 lb parsnip, peeled and chopped
- 1 lb turnips, peeled and chopped
- 4 Tbsp extra virgin olive oil
- 1 Tbsp thyme
- 1 Tbsp rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- 1/3 cup dried cranberries
- 1/4 cup chopped fresh parsley
HONEY VINAIGRETTE
- 2 Tbsp white wine vinegar
- 2 Tbsp honey
- 1/4 cup extra virgin olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
INSTRUCTIONS
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Preheat the oven to 400 F. Mix the chopped vegetables, the spices and the olive oil in a large mixing bowl.
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Spread the seasoned vegetables in a single layer on 2 large foil-lined baking sheets. Bake in a preheated at 400 F oven for about 35 minutes, or until the vegetables are tender.
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Place roasted vegetables on a serving platter or a large serving dish.
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Mix the honey vinaigrette ingredients in a small bowl, and pour over the roasted vegetables just before serving. Add some dried cranberries and chopped fresh parsley on top.
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You can keep any leftovers refrigerated up to 3 days.
