Roasted Vegetables with Blueberry Vinaigrette – Vasse Virgin

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