Roasted Vegetables And Orange-Thyme Vinaigrette Recipe

Ingredients For Roasted Vegetables And Orange-Thyme Vinaigrette Recipe

• 3 cup Assorted fall veggies i used red onion, rutabaga, parsnip, butternut squash and cauliflower
• 2 tablespoon Olive oil
• Salt and pepper heavy sprinkle of both
• 2 tablespoon Fresh thyme leaves removed from stem
• 0.5 teaspoon Sugar
• 3 tablespoon Orange muscat champagne vinegar i used trader joes brand
• 0.25 cup Olive oil