Roasted Root Vegetables with Herb Vinaigrette

Ingredients

• 1 lb mixed root vegetables (carrots, beets, potatoes, parsnips), peeled and cut into 1-inch chunks
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, finely chopped

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss root vegetables with olive oil, thyme, rosemary, salt, and pepper until evenly coated.
3. Spread vegetables in a single layer on a baking sheet lined with parchment paper.
4. Roast for 35-40 minutes, or until tender and caramelized, stirring halfway through.
5. While vegetables roast, whisk together extra-virgin olive oil, red wine vinegar, Dijon mustard, fresh thyme, and rosemary in a small bowl to make the vinaigrette.
6. Transfer roasted vegetables to a serving bowl and drizzle generously with the herb vinaigrette before serving.