Apples Roasted with Root Vegetables

Ingredients:

3 cups peeled tart Michigan Braeburn apples
2 cups carrots, peeled, cut into 3/4 inch 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 inch cubes
2 cups parsnips, peeled and cut into 3/4 inch chunks
2 teaspoons extra virgin olive oil

Balsamic Thyme Vinaigrette

3 Tbsp. white balsamic vinegar
1 tsp. chopped fresh thyme
3 Tbsp. extra virgin olive oil
1/2 tsp. chopped fresh parsley

Preheat oven to 425 degrees. Combine apples, carrots, onion, redskin potatoes, yams and parsnips in large bowl. Drizzle with olive oil; season with salt and pepper and toss thoroughly to coat. Spread vegetables evenly on large baking sheet. Bake 20-25 minutes 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.