- Serves: 6
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 1 yam
- 1 sweet potato
- 1 red potato
- 1 red onion
- 1 red bell pepper
- 1 parsnip
- 2 carrots
- 2 celery ribs
- 1/3 cup olive oil, plus additional for roasting
- Salt and pepper, to taste
- 1/2 cup whole garlic cloves
- 1/3 cup balsamic vinegar
- 1/2 teaspoon thyme
- 1/2 cup chopped parsley
Directions
Cut vegetables into 1 1/2-inch squares and toss with olive oil, salt and pepper. Roast in a 400° F oven until browned and tender, about 15 minutes.
Toss whole garlic cloves with 1/3 cup olive oil and wrap in foil. Place on a baking sheet and roast until tender, about 1 hour. Reserve oil for dressing.
Place roasted garlic cloves, reserved oil, balsamic vinegar, thyme, parsley, salt and pepper in a food processor and blend until smooth. Toss with roasted vegetables.
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