Roasted Root Vegetable Salad with Maple-Bourbon Dressing

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 2 parsnips, peeled and sliced
• 2 medium beets, peeled and cubed
• 3 tablespoons olive oil, divided
• Salt and freshly ground black pepper, to taste
• 1/4 cup pecans, toasted
• 2 tablespoons fresh thyme leaves
• For the maple-bourbon dressing:
• 3 tablespoons pure maple syrup
• 2 tablespoons bourbon
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1/4 cup olive oil
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat oven to 400°F (200°C). Toss sweet potatoes, parsnips, and beets with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet in a single layer.
2. Roast vegetables for 30-35 minutes, turning halfway through, until tender and caramelized. Remove from oven and let cool slightly.
3. While vegetables roast, prepare the dressing: whisk together maple syrup, bourbon, apple cider vinegar, Dijon mustard, and remaining olive oil in a small bowl. Season with salt and pepper.
4. In a large bowl, combine roasted vegetables, toasted pecans, and fresh thyme leaves.
5. Drizzle dressing over salad and toss gently to coat. Adjust seasoning with additional salt and pepper if needed.
6. Serve warm or at room temperature as a hearty seasonal lunch option.