8purple or brown fingerling potatoescut in half lengthwise
3tablespoonsextra-virgin olive oil
¼cupparsleychopped for garnish
2ouncesfeta cheeseshaved or crumbled
Cut all root vegetables appropriately and place in a large bowl. Drizzle with oil and toss together. Season with salt and pepper. Over medium high heat, add vegetables to a large skillet, stirring occasionally to ensure even cooking on all sides.
Meanwhile for the balsamic vinaigrette, add the minced garlic the honey, mustard, salt, pepper, balsamic vinegar and oil in a bowl and whisk until fully incorporated.
After all veggies are softened enough, remove pan from hear and add in the balsamic vinaigrette and toss to coat evenly.