Roasted Vegetables with Honey Balsamic Vinaigrette Recipe

Ingredients

• ½ lb (225g) fingerling potatoes
• 4 baby carrots, halved lengthwise
• 1 beet, cut into ¼ inch slices
• 1 green pepper, cut into chunks
• 1 red onion, peeled and cut into chunks
• ½ tsp dried thyme
• Salt and pepper
• 2 tbsp extra virgin olive oil
• Honey Balsamic Vinaigrette
• 1 tbsp balsamic vinegar
• 1 tbsp honey
• 2 tbsp extra virgin olive oil
• ¼ tsp salt
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