Ingredients
Scale
- 3 large carrots
- 1 large onion
- 2 large turnips
- 1 large yam
- 1 kholrahi
- 4 tablespoons extra virgin olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- salt & pepper
- 3 tablespoons red wine vinegar
- 2 tablespoons dijon mustard
- 1 cup roasted pecans
- 1/2 cup feta cheese
Instructions
- Preheat oven to 350 degrees. Wash and peel vegetables. Chops vegetables into bite sized pieces. In a large bowl combine vegetables with 2 tablespoons olive oil, thyme, onion powder, garlic powder, salt and pepper. In a separate bowl combine 2 tablespoons red wine vinegar and 1 tablespoon of dijon mustard. Pour over vegetables and toss to coat. Pour vegetables onto a cookie sheet lined with foil. Place in oven and let roast for 40 minutes. While veggies are still warm, whisk together 2 tablespoons olive oil, 1 tablespoon red wine vinegar, 1 tablespoon dijon and season with salt and pepper. Pour vinaigrette over vegetables to coat. Top with pecans and feta. Serve warm.