Roasted Vegetable with Blueberry Shrub Vinaigrette

Photo and Recipe Credit: @sherisilver https://sherisilver.com/

Ingredients

5 tablespoons extra virgin olive oil, divided

1 tablespoon OliveNation Blueberry Cocktail Shrub

1 teaspoon Dijon mustard

Kosher salt and freshly ground black pepper

1 pound carrots, peeled and cut into sticks

1 pound sweet potatoes, peeled and cubed

Fresh thyme and rosemary

Method

Pre-heat the oven to 450 degrees. In a small jar combine 3 tablespoons of the olive oil, the shrub and Dijon mustard. Cover and shake till well combined. Season with salt and pepper; set aside. Spread the carrots and sweet potatoes on a baking sheet. Drizzle the remaining 2 tablespoons of olive oil over and toss to coat thoroughly. Spread in an even layer on the baking sheet and season with salt and pepper. Tuck thyme and rosemary sprigs in and over the vegetables and bake for 25 – 30 minutes. Transfer the vegetables to a serving platter and drizzle with the vinaigrette. Garnish with more thyme and rosemary leaves if desired. Serve immediately.