Roasted Vegetables with Blueberry Vinaigrette
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,...
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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
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