Roasted to perfection and topped with a golden herb vinaigrette, these veggies are a perfect balance of warm, caramelized goodness and refreshing, zesty brightness. A simple yet flavorful dish that brings out the best in every bite!
Prep Time: 15 mins | Total Time: 55 mins| Serves: 6
Ingredients
1 large sweet potato, peeled and cubed
1 large carrot, peeled and cubed
2 large turnips, peeled and cubed
1 red onion, sliced into wedges
1 cup Brussels sprouts, halved
1 cup chickpeas, drained and rinsed, or tofu cubes
Golden Herb Vinaigrette
3 tablespoons olive oil
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon dried basil
Salt and pepper, to taste
Instructions
Step 1
Preheat your oven to 425°F (220°C). lightly grease a baking sheet.
Step 2
In a large mixing bowl, toss your choice of vegetables (sweet potato, carrot, turnips, onion, chickpeas or tofu, and Brussels sprouts) with olive oil. Add salt and pepper to taste, and spread them evenly on the sheet pan.
Step 3
Roast in the oven for 30–40 minutes, flipping halfway through, until the vegetables are tender and golden brown at the edges.
While the vegetables are roasting, whisk together the golden herb vinaigrette ingredients in a small bowl.
Step 4
Once the vegetables are done, transfer them to a serving platter. Drizzle the golden herb vinaigrette over the top and toss gently to coat. Serve warm.
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