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Apples Roasted with Root Vegetables
SUBMITTED BY: Unknown


INGREDIENTS
3 peeled tart apples, cut into wedges
2 cups carrots, peeled, cut into 3/4" thick rounds
1 medium onion, cut into wedges
1 lb small redskin potatoes, cut into quarters
2 large yams, peeled and cut into 3/4" cubes
2 cups parsnips, peeled and cut into 3/4" chunks
2 tsp. Extra-virgin olive oil
Salt and pepper to taste

Balsamic Thyme Vinaigrette
3 T white balsamic vinegar
1 t chopped fresh thyme
3 T extra-virgin olive oil
½ t chopped fresh parsley


DIRECTIONS
Preheat oven to 425. Combine apples, carrots, onion, potatoes, yams and parsnips in a large bowl. 

Drizzle with olive oil, and season with salt and pepper. 

Toss thoroughly to coat. Spread vegetables evenly on a large baking sheet. Bake 20 to 30 minutes, or until vegetables are tender and beginning to caramelize. Remove from oven.

While vegetables are roasting, whisk together vinaigrette ingredients. Set aside.

To serve, transfer vegetables to serving platter and drizzle with Balsamic Thyme Vinaigrette. 

Season with salt and freshly ground pepper. Serve immediately.