Roasted Root Vegetable Vinaigrette

• 2 medium carrots, peeled and cut into 1-inch pieces
• 2 medium parsnips, peeled and cut into 1-inch pieces
• 1 large shallot, quartered
• 1/3 cup plus 2 tablespoons extra-virgin olive oil
• 1 1/3 cups low-sodium chicken broth
• 1/4 cup frozen unsweetened apple juice concentrate, thawed
• 3 tablespoons apple cider vinegar
• 1 teaspoon pure maple syrup
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

1. Preheat the oven to 425u0b0F.
2. On a rimmed baking sheet, toss the carrots, parsnips, and shallot with 2 tablespoons of the olive oil. Roast until the vegetables are tender, about 30 minutes. Set aside to cool.
3. Combine the carrots, parsnips, shallot, remaining 1/3 cup oil, the chicken broth, apple juice concentrate, vinegar, maple syrup, salt, and pepper in a blender or food processor. Blend until smooth.

carrots, parsnips, shallot, extravirgin olive oil, chicken broth, apple juice concentrate, apple cider vinegar, maple syrup, kosher salt, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/roasted-root-vegetable-vinaigrette-51212820 (may not work)