INGREDIENTS
- 1/2 cup Marzetti® Balsamic & Basil Vinaigrette, divided
- 3 Carrots, peeled
- 3 medium Parsnips, peeled
- 1 large Baking potato
- 1 large Sweet potato
- 1 small Rutabaga, peeled
- 2 tbsp Fresh parsley, chopped
- Salt & pepper, to taste
Preheat the oven to 400° F.
Cut all vegetables into sticks, about 1/2” thick and 3” long. Arrange them into one layer on a large baking sheet. Sprinkle with salt and pepper and drizzle 1/4 cup Marzetti® Balsamic & Basil Vinaigrette over the vegetables. Roast 25 to 30 minutes or until the vegetables are tender and golden.
Drizzle remaining dressing over all and sprinkle with parsley. Serve.
