Roasted Root Vegetables Recipe

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Roasted Root Vegetables Recipe

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Roasting root veggies brings out their natural sweetness and creates a wonderfully caramelized coating making them so irresistibly delicious.

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Ingredients - celery root - carrots - parsnips - sweet potato - turnip - red onion - red and yellow beets - olive oil - chopped walnuts

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Ingredients for Balsamic Vinaigrette - olive oil - balsamic vinegar - Dijon mustard - lemon juice -salt and pepper to taste - Italian flat-leaf parsley

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Peel and chop all the vegetables into ½-1 inch pieces. In a large bowl, combine the chopped vegetables with extra virgin olive oil. Toss to coat properly.

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Spread the vegetables in a single layer on a large rimmed baking sheet. Roast in the oven for 30-40 minutes or until the vegetables are fork-tender and lightly browned.

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Remove from the oven and drizzle with balsamic dressing and toss to evenly coat. Garnish with parsley and enjoy!

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