Roasted Vegetables with Blueberry Vinaigrette

by Emily Wintle

Ingredients:

  • 5 medium-sized Carrots, peeled
  • 1 medium-sized Celery root, peeled
  • 2 medium-sized Turnips, peeled
  • 2 medium-sized Parsnips, peeled
  • 6 small Potatoes, peeled
  • 1 medium-sized Butternut Squash, peeled and the seeds removed
  • 8-10 Shallots, peeled
  • 1 whole bulb Garlic, separated and peeled
  • 1/2 cup Vasse Virgin Blueberry Vinaigrette
  • 1 bunch fresh Thyme
  • Ground Salt and Pepper to taste

 

Method:

Preheat the oven to 190 degrees. Pull the little leaves off the thyme until you have about a tablespoon's worth. Set them aside along with another couple of whole sprigs. Cut all the vegetables into about 1 inch cube pieces. Transfer them, along with the shallots and the garlic, to a baking pan. Drizzle everything with the vinaigrette, season it with the salt and pepper, and then sprinkle with the herbs. Toss to combine and then place the whole thyme sprigs on top. Roast for 45 minutes and serve with your favourite cut of meat. Enjoy!

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