Family-Style Fall Dinner: Dijon Crusted Lamb Chops, Roasted Root Vegetables, and Simple Side Salad

Ingredients

• large carrots, peeled and cut into 2 inch long piece s
• large parsnips, peeled and cut into 2 inch long piece s
• large garnet sweet potato, peeled and cut into 2 inch wedges
• medium red onion, cut into thick slice s
• tablespoon sextra virgin olive oil
• tablespoon Tessemae's Dijon Mustard
• teaspoon skosher salt
• teaspoon dried thyme
• 1/4 cup apple cider vinegar

Instructions

1. 2 large carrots, peeled and cut into 2 inch long pieces
2. 2 large parsnips, peeled and cut into 2 inch long pieces
3. 1 large garnet sweet potato, peeled and cut into 2 inch wedges
4. 1 medium red onion, cut into thick slices
5. 3 tablespoons extra virgin olive oil
6. 1 tablespoon Tessemae's Dijon Mustard
7. 5 teaspoons kosher salt
8. 1 teaspoon dried thyme
9. 1/4 cup apple cider vinegar