Roasted Root Vegetables

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 Tablespoon extra virgin olive oil
• 1 Tablespoon thyme
• 1 Tablespoon rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/3 cup dried cranberries
• 1/4 cup chopped fresh parsley
• 2 Tablespoon white wine vinegar
• 2 Tablespoon honey
• 1/4 cup extra virgin olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. 1

   Preheat the oven to 400 F. Mix the chopped vegetables, the spices and the olive oil in a large mixing bowl.

2. 2

   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.

3. 3

   Place roasted vegetables on a serving platter or a large serving dish.

4. 4

   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.

5. 5

   You can keep any leftovers refrigerated up to 3 days.