Herb Roasted Vegetables

INGREDIENTS:

5 cups of assorted fall vegetables cut into 3/4” chunks, such as carrots, parsnips, turnips, onions + rutabagas
1/4 cup extra virgin olive oil or canola oil
2 tablespoons balsamic or red wine vinegar vinegar
2 tablespoons SMAK DAB Mustard (any flavor will do!)
1 teaspoon dried herbs, such as sage, rosemary, thyme, oregano
Sea salt + pepper

DIRECTIONS:

Preheat oven to 400F, and line a baking pan with lightly grease foil.

Toss ingredients together and place on the baking pan. Bake 40-45 minutes or until veggies are tender, stirring occasionally.