Herb-Roasted Root Vegetables with Lemon Vinaigrette

A simple side dish of carrots, parsnips, and sweet potatoes roasted with thyme and finished with a bright lemon dressing.

Cuisine: Mediterranean

Category: Vegetarian

Prep: 15 minutes. Cook: 25 minutes.

Serves 6.

Ingredients

• 2 medium carrots
• 1 medium parsnip
• 1 medium sweet potato
• 1 tbsp olive oil
• 1 tsp thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1/4 tsp Dijon mustard
• 1 tsp honey
• 1/4 cup parsley

Instructions

1. Step 1: Preheat oven to 425°F. Peel and cut 2 medium carrots, 1 medium parsnip, and 1 medium sweet potato into 1/2-inch cubes. Toss with 1 tbsp olive oil, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Step 2: Spread vegetables on a baking sheet and roast 25-30 minutes, stirring once halfway, until golden and tender.
3. Step 3: Whisk 2 tbsp lemon juice, 1 tbsp olive oil, 1/4 tsp Dijon mustard, and 1 tsp honey in a small bowl for vinaigrette.
4. Step 4: Transfer roasted vegetables to a serving dish, drizzle with vinaigrette, and sprinkle with 1/4 cup chopped parsley before serving.