Caviar Recipes - Roasted Root Vegetables with White Balsamic Vinaigrette

A large variety of delicious roasted vegetables dressed with a delectable white balsamic vinaigrette. Enjoy!

(makes approx. 4 cups)

Ingredients

Carrots
Parsnips
Rutabaga
Brussels Sprouts
White Balsamic Vinegar
Extra Virgin Olive Oil
Quality Mustard
Shallot
Parsley
Salt & Pepper

2 - peeled & sliced
2 - peeled & sliced
1 - peeled & sliced
1 cup - halved
2 Tbsp.
1/2 cup
2 Tbsp.
1 - minced
2 Tbsp. - minced
To taste

Instructions

Roast the root vegetables dry (no oil) at 400 degrees for 20-30 minutes until tender.
While roasting, make the vinaigrette by combining all other ingredients together until well incorporated; I use a mason jar and shake them together.
When the veggies are done, remove them from the oven and toss them together in a large bowl.
Dress the roasted root vegetables with the vinaigrette while they are warm.
Either eat right away or reserve and eat later.
Veggies can be refrigerated for up to 4 days and taste good warm or at room temperature.