Ingredients
1 head white cauliflower, cut into small florets.
1 head broccoli, cut into small florets.
1/2 pound brussels sprouts, halved.
2 large carrots, peeled and cut into rounds about 1/2-inch thick.
1 parsnip, peeled and cubed
2 leeks, cut into 1/2-inch thick slices. (Discard leaves).
1 white or yellow onion, cut into medium-thick slices.
3 tablespoons olive oil
Coarse salt and freshly-ground pepper
Dressing:
1/2 cup white balsalmic vinigrette.
1/4 cup good-quality white wine olive oil.
Preparation
Preheat oven to 425 degrees. After preparing vegetables, mix them (except for onion) with olive oil in a large bowl. Mix thoroughly. Add salt and pepper to taste.
Spread vegetables onto two baking sheets, along with onions. Roast until done, approximately 30 minutes. Put in a large bowl or serving dish when done.
Mix the dressing, and pour over vegetables at least 10 minutes after they are removed from the oven. Stir slightly and serve.
