Roasted Root Vegetables with Maple Balsamic Dressing
|2 lb sweet potatoes; peeled and cut into rounds, 1/2" thick|
|2 sliceson the diagonal|
|1 lb squash; peeled and cut into 2" wedges|
|2 sweet orange peppers; seeded and cut into thick strips|
|2 tablespoonsvegetable oil|
|Maple Balsamic Dressing|
|2 tablespoonsbalsamic vinegar|
|2 tablespoonsred-wine vinegar|
|2 tablespoonsbrown sugar|
|2 tablespoonsmaple syrup|
|2 tablespoonsthyme; fresh, chopped|
|2 tablespoonsparsely; fresh, chopped|
Roasted Root Vegetables with Maple Balsamic Dressing Preparation
1. In a large bowl, combine sweet potatoes, carrots, squash, and peppers. Toss with oil.
2. Spread vegetables on one or two large parchment-lined baking sheets. Roast in a pre-heated 375F oven for 45 to 60 minutes, or until browned. Stir once or twice during cooking
3. To prepare dressing, combine vinegars, brown sugar, maple syrup, thyme, salt and pepper in a small bowl.
4. Toss hot roasted vegetables with dressing. Sprinkle with parsley.
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