Warm Wild Rice Salad with Roasted Root Vegetables | Red, Round, or Green

Ingredients

• 1 1/2 cups wild rice blend
• 4 medium carrots, peeled and cut into 1/2-inch chunks
• 3 parsnips, peeled and cut into 1/2-inch chunks
• 2 cloves garlic
• 1 tablespoon fresh thyme
• 1 tablespoon dijon mustard
• 2 tablespoons sherry or red wine vinegar
• 1 tablespoon honey
• 1/3 cup extra virgin olive oil, plus more for roasting the vegetables
• 1 tsp. salt
• 1/2 tsp. pepper