Roasted Vegetables and Orange-Thyme Vinaigrette
A perfect side dish for the coldest days ahead, these roasted vegetables are anything but ordinary when tossed in an orange-thyme vinaigrette.
- 3 cups assorted fall veggies I used red onion, rutabaga, parsnip, butternut squash and cauliflower
- 2 tablespoons olive oil
- salt and pepper heavy sprinkle of both
- 2 tablespoons fresh thyme leaves removed from stem
- 1/2 teaspoon sugar
- 3 tablespoons orange muscat champagne vinegar I used trader joes brand
- 1/4 cup olive oil
- pinch salt and pepper
Preheat oven to 450*.
Wash, dry and chop veggies into bite sized pieces.
On a large baking sheet combine veggies, olive oil and salt and pepper until all veggies are covered.
Roast in oven for 30 minutes flipping half way through.
Meanwhile, whisk together vinaigrette ingredients and set aside.
Remove from oven and toss with the vinaigrette.
Serve immediately or let sit to cool. Store leftovers in air-tight container for up to 2 days.