Roasted Veggie Salad

Ingredients:

For the Roasted Vegetables:

• 1 lb. root vegetables (carrots, parsnips, turnips, beets), peeled and cut into 1-inch pieces
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Honey Mustard Dressing:

• 1/4 cup olive oil
• 2 tbsp honey
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat Oven: Set your oven to 400°F (200°C).
2. Prepare Vegetables: Toss the root vegetables with olive oil, thyme, salt, and pepper.
3. Roast Veggies: Spread them on a baking sheet, roasting for 25-30 minutes. Turn halfway through for even caramelization.
4. Whisk Dressing: In a bowl, mix olive oil, honey, Dijon mustard, apple cider vinegar, salt, and pepper.
5. Assemble & Serve: Once roasted, let veggies cool, then drizzle with honey mustard dressing. Toss and serve warm.