Roasted Vegetables In White Vinaigrette

• 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.

1. 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.
2. 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.
3. Mix the dressing, and pour over vegetables at least 10 minutes after they are removed from the oven. Stir slightly and serve.

white cauliflower, broccoli, brussels sprouts, carrots, parsnip, leeks, white, olive oil, salt, dressing, white balsalmic vinigrette, white wine olive oil

Taken from www.epicurious.com/recipes/member/views/roasted-vegetables-in-white-vinaigrette-50059206 (may not work)