Roasted Root Vegetables with Mint Maple Vinaigrette
Dress up all your favorite roasted vegetables with this mint maple vinaigrette.
Ingredients
Vegetables
- 6 parsnips
- 8 large carrots
- 1/4 cup melted organic coconut oil
- sea salt
- pepper
Vinaigrette
- 3/4 cup olive oil or walnut oil or a mix of both if you have them
- 2 tbsp organic apple cider vinegar
- 2 tbsp maple syrup
- 2 tbsp organic dijon mustard
- 1/4 cup packed, chopped mint leaves
- 1 pinch sea salt
- 1 pinch pepper
Instructions
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Preheat oven to 400F
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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)
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Place the sliced vegetables into a large bowl
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Add the melted coconut oil, sea salt and pepper to the bowl and mix well to coat evenly
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Place the vegetables on 2 baking sheets, ensuring they are not overlapping
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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)
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Remove from oven and add the vinaigrette before serving
Vinaigrette
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While the vegetables cook, place all the ingredients into a large bowl and stir well to combine
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Let sit for 20 minutes to allow the flavours to blend
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Transfer your vegetables to their serving dish and pour as much of the vinaigrette over the vegetables as you like to taste
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Serve and enjoy!
Recipe Notes
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.