Winter Roasted Vegetables With Balsamic Dressing
Winter Roasted Vegetables With Balsamic Dressing could be just the gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe you've been looking for.
- Servings: 4
- Total cooking time:
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 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.
