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Roasted Root Vegetables with Dijon Vinaigrette


  • 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


  1. 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.