Name: Balsamic Roasted Vegetables
Ingredients: 2 Tbsp. balsamic vinegar; 1 tsp. Dijon mustard; ½ cup extra virgin olive oil; 3 garlic cloves, pressed; 2 tsp. fresh thyme, finely chopped; 1 tsp. fresh basil, finely chopped; 1 large red onion, halved, cut into wedges; ½ lb. carrots, peeled and chopped into rounds; ½ lb. parsnips, peeled and chopped into rounds; 1 large sweet potato, peeled and cubed; 1 large butternut squash, peeled and cubed; Dash of coarse kosher salt; Dash of black pepper; Optional toppings: see Chef's Tips