original recipe used this to top roasted carrots, but can be used to drizzle on ANY roasted veggie!
Ingredients:
- 1/4 cup olive oil
- 2 Tablespoons white wine vinegar
- 1 Tablespoon Dijon mustard
- 1 Tablespoon minced garlic
- 3 sprigs fresh thyme, leaves removed and minced
- 1 sprig fresh rosemary, leaves removed and minced
- salt and pepper, to taste
1. To a jar add 1/4 cup olive oil, vinegar, mustard, garlic, herbs, and salt and pepper. Shake to emulsify.
2. Pour over roasted veggies until coated...not soaked! (You'll have leftovers, so either halve the recipe or save. Will keep for two days in the refrigerator.)
*www.pioneerwomancooks.com