Oh! These veggies are delicious - I went back for seconds delicious.
Toss:
1 1/2 cups chopped parsnips, peeled (love these!)
1 1/2 cups chopped carrots
2 - 12 oz. bags Steamfresh Brussels sprouts, cooked as directed and halved
1/3 cup sliced shallots
3 Tbsp. olive oil
Salt and black pepper
Whisk:
6 Tbsp. white wine vinegar
4 tsp. Dijon mustard
2 tsp. thyme
1/2 cup chopped walnuts
Preheat oven to 450 degrees. Toss parsnips, carrots, Brussels sprouts and shallots with oil; season with salt and pepper. Roast vegetables on a baking sheet until fork tender, 25 minutes. Whisk together vinegar, Dijon, thyme and walnuts. Mix vegetables in with vinegar mixture. Enjoy!
