Roasted Root Vegetable salad or veggie side (Brenda's)

By seamline

Brenda Strausz

Ingredients

• DRESSING:
• 1/2 c parsnips, peeled, diced
• 1/2 c carrots, peeled, diced
• 3 redskin potatoes, diced
• 2 sweet potatoes, diced
• 1 c diced onions (red, shallots, white, yellow or pear)
• 1 c green apples, diced
• CAN USE DIFFERENT VEGETABLES SUCH AS BEETS, TURNIPS, ZUCCHINI, RED, GREEN OR YELLOW PEPPERS
• 1/2 c olive oil (can use less)
• 1 T rosemary, sage, thyme marjoram oregano (any mix of them for a total of 1 TABLESPOON)
• 1/4 c white balsamic vinegar (or substitute white wine vinegar or cider vinegar)
• 2 T apple juice
• 1 T Dijon mustartd
• 2 T roasted onions from recipe above, chopped fine, mashed
• 1/2 c olive oil
• salt and pepper to taste

Preparation

Step 1

Heat oven to 425*. Place all veggies in a large bow, and toss with olive oil and herbs and seasonings. Lay out on a sheet pan in one even layer. Cook the sweet and redskin potatoes for 10 minutes and then add the rest of the veggies. Use a 2nd pan if necessary. Place in the oven and roast for about 25 more minutes or til veggies are tender and lightly browned, turning often. Let cool, place back in bowl and toss with dressing. Use as a salad course or as an accompaniment to an entree.

DRESSING:
In bowl, whisk together the vinegar, apple juice, mustard and onions til smooth. Gradually drizzle in oil while whisking to combine. Season to taste with salt and pepper.