Ingredients
- 1.5 cups parsnips, chopped
- 1.5 cups carrot, chopped
- 1.5 cups Brussel sprouts, halved
- ⅓ cup shallots, sliced
- 3 tablespoons olive oil
- salt and ground black pepper to taste
- 3 tablespoons white wine vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons fresh thyme, chopped
- ½ cup toasted walnuts, chopped
Directions
Whisk together vinegar, mustard and thyme. Toss parsnips, carrots, sprouts, and shallots with oil, season with salt and pepper. Roast veggies on a baking sheet at 450° for 20-25 minutes. Toss with dressing and walnuts. |