Winter Roasted Vegetables With Balsamic Dressing

Winter Roasted Vegetables With Balsamic Dressing

Winter Roasted Vegetables With Balsamic Dressing

45 minutes

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Details
  • Servings:   4
  • Vegan:   True
  • Dairy-Free:   True
  • Gluten-Free:   True
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Cuisine
  • side dish
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Ingredients
  • 2 tablespoons balsamic vinegar
  • 1 beet, cut into eighths, then halved
  • 1/2 teaspoon black pepper
  • 6 brussel sprouts, halved
  • 1 tablespoon dijon mustard
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 3 tablespoons fresh parsley, chopped (optional garnish)
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon ground ginger
  • 1/2 medium onion, quartered
  • 4 parsnips, halved, then sliced
  • Vegetables
  • 1/2 teaspoon additional salt
  • 1 tsp. salt
  • Balsamic Dressing
Instructions

To make the dressing:In a large bowl, whisk together the balsamic vinegar and the mustard.

Add all spices and whisk.This can be prepared up to two days in advance and refrigerated.)Chop vegetables as indicated in ingredient section.

Combine the dressing and the vegetables.Preheat oven to 400 degrees.Line a baking sheet or dish with parchment paper.

Bake for 40-50 minutes, stirring every 10 minutes.Taste test the vegetables for doneness during the last 15 minutes of baking. They should be tender but not mushy.

Garnish with chopped parsley.

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