Roasted Root Vegetables with Mustard Herb Dressing

A simple seasoning and good-quality olive oil is all that is needed to bring out the natural sweetness in roasted vegetables, while a herb and mustard vinaigrette is rustic finishing touch. Sherry vinegar is the perfect choice here, since its nutty flavor and tempered acidity won't overpower the rainbow of flavors in the dish.

2 1/2 cups small, multi-colored carrots, halved lengthwise

1 1/2 cups halved radishes

1 cup halved shallots

1-2 cups asparagus spears, trimmed

1 1/2 cups fingerling potatoes, halved lengthwise

1 1/2 cups thickly sliced zucchini

Salt

Freshly cracked black pepper

5 tablespoons olive oil, divided

2 tablespoons sherry vinegar

1 tablespoon honey

2 tablespoons chopped fresh oregano, plus additional for garnish

2 tablespoons chopped fresh parsley, plus additional for garnish

3 tablespoons whole-grain mustard

Preheat oven to 450 F.

Place carrots, radishes, shallots, asparagus, potatoes and zucchini in a large baking dish. Drizzle with 2 tablespoons olive oil, and season with salt and pepper. Toss lightly to coat the vegetables with the olive oil.

Place baking dish in preheated oven, and roast until vegetables are starting to brown, about 15-20 minutes. Reduce heat to 350 F, cover with casserole lid and continue baking for 15-20 minutes longer, until vegetables are fork-tender but still hold their shape.

While vegetables roast, make the vinaigrette. Whisk remaining 3 tablespoons olive oil, sherry vinegar, honey, oregano, parsley and mustard together in a small mixing bowl until well combined. Season with salt and pepper to taste.

When vegetables are done, remove baking dish from the oven and immediately drizzle the vinaigrette over the top. Garnish with additional herbs for serving.