Roasted Roots with Balsamic Vinaigrette

Tamara Stimpson

This recipe comes from Canadian Living and is a great side dish to any main- especially roast turkey!

Ingredients:

1 small acorn squash

4 parsnips

4 carrots

2 sweet potatoes

3 small onions

3 tbsp extra virgin olive oil

1 1/2 tsp dried sage

1/2 tsp each salt & pepper

Vinaigrette:

1 tbsp extra virgin olive oil

1 tbsp white balsamic vinegar

1/2 tsp Dijon mustard

Pinch each of salt, pepper & granulated sugar

• Peel squash, parsnips, carrots and sweet potatoes. Cut into 1" cubes; place in a large bowl.

• Leaving root end intact, cut onions into 1/2" wedges. Add to bowl along with oil, sage, salt and pepper; toss to coat.

• Spread out on a greased roasting pan; roast in 425F oven, stirring once, until tnder, 60 to 75 minutes.

• Meanwhile in a serving bowl, whisk together oil, vinegar, mustard, salt, pepper and sugar; add vegetables and toss to coat.