Roasted Root Vegetables
Vegetarian: undefined
MAKES: serving
Ingredients
4 Tbsp Coconut Oil
2 tbsp Honey Dijon Mustard
2 tbsp dry White Wine
1 tsp Thyme
1 cup Sweet Potatoes, chopped into ½ inch pieces
1 cup Purple or Red Potatoes, chopped into ½ inch pieces
1 cup Carrots, peeled and chopped
1 Yellow Onion, cut into eighths
1 cup Parsnips, peeled and chopped into ½ inch pieces
2 cups Brussels Sprouts, halved
Sea Salt and freshly Ground Pepper to taste
Directions
Preheat oven to 400°. Line 2 baking sheets with parchment paper.
Combine Oil, Mustard, Wine and Thyme in a large bowl and whisk until ingredients are well blended. Add the Vegetables to the mixture and toss to coat.
Spread the Vegetables evenly between the two pans and sprinkle generously with Salt and Pepper.
Roast the Vegetables until tender, about 50 minutes, tossing 25 minutes through.