Ingredients

Root Vegetables

• 1 sweet potato
• 1 red onion
• 2 carrots
• 2 parsnips
• 1 small celeriac
• 2 red beets
• 1 turnip
• 2-3 tablespoons olive oil (available at Texas Olive Ranch)
• 1/2-3/4 cup chopped pecans
• 1/2-3/4 cup crumbled feta or goat cheese

Balsamic Dressing

• 2 Tablespoons olive oil (available at Texas Olive Ranch)
• 1 Tablespoon balsamic vinegar (available at Texas Olive Ranch
• 1 Teaspoon Dijon mustard
• 1 Tablespoon lemon juice, freshly squeezed
• 1/3 up fresh parsley, chipped
• salt and pepper to taste

Instructions

• Preheat oven to 425 F
• Peel and chop vegetables into similar sizes.
• Place on parchment paper on a large sheet pan.
• Toss vegetables with olive oil.
• Arrange vegetables in a single layer and roast for about 30-40 minutes.
• Turn over a few times while cooking.
• Add pecans during last five minutes of cooking time. 
• Remove from oven and transfer vegetables to a serving dish.
• Drizzle with balsamic dressing (see below).
• Sprinkle crumbled cheese.

Balsamic Dressing

• While vegetables are roasting whisk together all ingredients for the dressing.
• Set aside until ready to use.