Roasted Root Vegetables

(Serves 6)

Ingredients:

• 1 lb carrots, varied in color
• 1/4 lb parsnips
• 1.5 lb sweet potato
• 2 cup brussel sprouts
• 1 leek

Dressing:

• 1/3 cup olive oil
• 1 clove garlic, pressed
• 1 tbsp rosemary, dried
• 1 tsp salt
• 2 tbsp apple dider vinegar
• Pepper to taste

1. Pre-heat oven to 400 F.
2. Peel, chop and prepare all vegetables.
3. Lay vegetables out on a medium sized baking sheet.
4. In a bowl, mix together all ingredients for the dressing.
5. Drizzle the dressing on top of the vegetables & with your hands, gently massage and move vegetables around to make sure they have all been covered.
6. Bake for approximately 45 minutes, turning vegetables every 15 minutes.