Dress up all your favorite roasted vegetables with this mint maple vinaigrette.
Preheat oven to 400F
Peel the parsnips and carrots and then cut them into pieces (I cut mine into thirds lengthwise and then cut each third into 4-8 pieces depending on how thick the section was - you want the pieces to be of similar size so they cook evenly)
Place the sliced vegetables into a large bowl
Add the melted coconut oil, sea salt and pepper to the bowl and mix well to coat evenly
Place the vegetables on 2 baking sheets, ensuring they are not overlapping
Place in the oven and cook for 25-30 minutes (this will depend on the size of your vegetables - you want them to look roasted)
Remove from oven and add the vinaigrette before serving
While the vegetables cook, place all the ingredients into a large bowl and stir well to combine
Let sit for 20 minutes to allow the flavours to blend
Transfer your vegetables to their serving dish and pour as much of the vinaigrette over the vegetables as you like to taste
Serve and enjoy!
The dressing on these vegetables is officially my new favourite. I have been making this all the time now to use on everything from salads to fish to a dip for vegetables. Yes it’s that good. I usually make a double batch just so that I can keep extras in the fridge.