Roasted Root Veggies with Maple Balsamic Dressing

For those of you who love the winter root veggies, this recipe is for you! This spells COMFORT on a cold night…serve with your favourite protein, such as roast chicken or grilled lamb for a hearty and delicious meal. Bonnie Stern, a Canadian culinary master, penned this colourful veggie dish (click here for the recipe). What makes it post worthy? The maple balsamic dressing is seriously the BOMB!

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My veggies of choice this evening? Parsnips, Carrots, Yams. i had bell peppers on hand so those got grabbed outta the fridge too. Really, you can use whatever you have on hand: squash, beets, red onions, rutabaga..pick your favourites.

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Chop into thick slices/rounds. Spread them on a cookie sheet, and brush with olive oil. For easy cleaning, line your sheets with parchment paper (have i told you just how much i love parchment? it’s an unhealthy relationship!). Roast in 375 degree oven 45-60 minutes.


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While the veggies are getting their tan on, prepare the dressing: balsamic vinegar, red wine vinegar, brown sugar, maple syrup, fresh thyme, salt and pepper.


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Right out of the oven…

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Toss the veggies with the dressing. Sprinkle with freshly chopped flat leaf parsley. This dish is wonderfully flavourful, yet simple and rustic.

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Thanks to Febe for passing this recipe on to me!