Winter Roasted Vegetables With Balsamic Dressing

5 steps · 45 min total

1. 01

   Make the Balsamic Dressing

   In a large bowl, whisk together the 2 tablespoons balsamic vinegar and 1 tablespoon Dijon mustard. Add the 1/2 teaspoon pepper, 1/2 teaspoon rosemary, 1/2 teaspoon thyme, 1/2 teaspoon garlic powder, 1/8 teaspoon ground ginger, and 1 teaspoon salt, then whisk until everything is combined.

   You can make this dressing up to two days in advance and keep it in the refrigerator.

2. 02

   Prep the Vegetables

   Chop the beet, brussels sprouts, onion, and parsnips into roughly even, bite-sized pieces.
3. 03

   Toss and Preheat

   Add the chopped vegetables to the bowl with the dressing and toss until they're evenly coated.

   Meanwhile, preheat your oven to 400 degrees and line a large baking sheet or dish with parchment paper.

4. 04

   Roast the Vegetables

   Spread the coated vegetables in a single layer on the prepared baking sheet. Roast for 40 to 50 minutes, stirring them every 10 minutes to ensure even cooking and browning. During the last 15 minutes, taste a piece to check for doneness; they should be tender when pierced with a fork but still hold their shape.
5. 05

   Garnish and Serve

   Once roasted, transfer the vegetables to a serving dish and garnish with the 3 tablespoons chopped parsley and a sprinkle of 1/2 teaspoon additional salt.