Smashed Root Vegetables with Mustard Vinaigrette

Carrots
  • 2 lbs. mixed root veggies (beets, carrots, and parsnips), peeled and cut into sticks the size of index fingers
  • 3 TBLS olive oil
  • Salt, to taste
  • 1 TBLS Dijon mustard
  • 1 TBLS vinegar (white-wine or cider)
  • Honey, to taste
  • Cayenne pepper, to taste

Drizzle veggies with 1 TBLS olive oil and salt on baking sheet and roast at 375 for 1-1.5 hrs or until tender. Meanwhile mix together dressing of 2 TBLS olive oil, mustard, vinegar, honey and cayenne until emulsified. Smash veggies with bottom of skillet and then add dressing. Serve warm or at room temperature.