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Apple Cider Roasted Veggies

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Ingredients
  

Apple Cider Vinaigrette:

  • 3 Tbsp avocado oil
  • 3 Tbsp apple cider vinegar
  • 1 1/2 tsp Dijon mustard
  • 1 1/2 tsp raw honey
  • 2 small shallot finely chopped, peeled
  • Sea salt and ground black pepper to taste

Vegetables:

  • 1 Tbsp avocado oil
  • 16 oz. 450 grams parsnip, peeled
  • 16 oz. 450 grams carrots, peeled
  • 16 oz. 450 grams sweet potato, peeled
  • 8 oz. 225 grams onion, peeled
  • 8 oz. 225 grams beets, peeled
  • 12 garlic cloves peeled

Instructions
 

Vegetables:

  • Preheat oven to 425 F.
  • Scrub and peel vegetables.
  • Cut vegetables into uniform sizes.
  • Peel garlic cloves.
  • Toss vegetables with 1 Tbsp olive oil, sea salt and pepper.
  • Heat low edged baking sheets (2 sheets needed) in oven for 5 minutes.
  • Place vegetables on sheets. Spreading vegetables out. Do not allow vegetables to touch.
  • Roast in oven approximately 10-15 minutes.
  • Turn vegetables over and continue to cook and additional 10-15 minutes.
  • Vegetables are done when easily pierced with a fork.
  • Toss vegetables in bowl with Apple Cider Vinaigrette and serve.

Vinaigrette:

  • In a large mixing bowl, add all ingredients.
  • Whisk well to combine all ingredients.
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