Roasted Root Vegetables with Herb Vinaigrette

Ingredients

• 1 lb mixed root vegetables (carrots, beets, potatoes)
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp honey
• 1 tbsp fresh thyme leaves
• 1 tsp Dijon mustard

Instructions

1. Preheat oven to 400°F (200°C).
2. Peel and chop root vegetables into uniform chunks.
3. Toss vegetables with olive oil, dried thyme, salt, and pepper on a baking sheet.
4. Roast for 45 minutes, or until tender and caramelized.
5. While vegetables roast, whisk together extra-virgin olive oil, red wine vinegar, honey, fresh thyme, and Dijon mustard to make the vinaigrette.
6. Transfer roasted vegetables to a serving bowl and drizzle with the herb vinaigrette before serving.