Roasted Vegetable Salad

Line your baking or jellyroll pan with non-stick aluminum foil for easy cleanup.

2 large sweet potatoes, peeled, cut into 3/4-inch cubes
4 large carrots, peeled, cut into 3/4-inch pieces
4 large parsnips, peeled, cut into 3/4-inch pieces
1/2 pound green beans, cut into 1 1/2-inch pieces 
1 large red onion, cut into 1/4-inch slices
5 garlic cloves, peeled
2 to 3 Tbsp. olive oil
1 1/2 tsp. salt
1 tsp. pepper
1/2 cup bottled olive oil-and-vinegar dressing
1 Tbsp. chopped fresh parsley
2 tsp. horseradish
1 tsp. Dijon mustard
Fresh arugula or mixed salad greens
Feta cheese

1. Preheat oven to 400˚F.  Combine sweet potatoes, carrots, parsnips, green beans, onion, garlic, olive oil, salt, and pepper in a large bowl; toss to coat.  Place vegetables in a single layer on a large, nonstick aluminum foil-lined jellyroll or baking pan.

2. Bake for 40 to 45 minutes or just until tender, turning vegetables after 25 minutes.

3. Meanwhile, whisk together dressing, parsley, horseradish, and mustard.  Place cooked vegetables in a large bowl, and drizzle with desired amount of dressing; toss gently to coat.  Serve over arugula with any remaining dressing.  Sprinkle with feta cheese.

Makes 6 to 8 servings.

Kitchen Tips:
1. Get the kids involved! This recipe allows for plenty of washing, peeling, and tossing.
2. Prep vegetables ahead to save time.  Store chopped veggies in a damp paper towel-lined airtight container in the refrigerator up to 2 days ahead.
3. Feel free to substitute with other vegetables like butternut squash, turnips, rutabegas, or beets. (Just remember to stick with the 3/4-inch size for even roasting.)
4. If using beets, roast peeled and cubed beets on a separate jellyroll or baking pan to keep them from bleeding onto the other veggies.  Once roasted, tossing them in the vinaigrette will keep them from staining the salad.
5. Try crumbled goat cheese if feta is not your thing.
6. Loose the cheese altogether, and instead drizzle veggies with lemon crème fraîche or sour cream (1/4 cup crème fraîche or sour cream, 1/2 tsp. grated lemon rind, 1/2 tsp. lemon juice). Crème fraîche is a thicker, less sour version of sour cream that, due to it's high fat content, doesn't curdle when heated.  Bottom line: It's worth the splurge.