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Cider Vinaigrette Roasted Root Vegetables
Cider Vinaigrette Roasted Root Vegetables
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Prep Time:
25 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
Toss sweet potatoes, parsnips, carrots, and beets in apple cider vinaigrette, then roast until caramelized. Perfect for holidays or cozy evenings.
Ingredients:
  • 1/2 cup apple cider vinegar
  • 1/2 cup extra virgin olive oil
  • 3 tablespoons dark brown sugar
  • 1/4 teaspoon kosher salt
  • Freshly grated black pepper, to taste
  • 4 medium golden beets, peeled and thickly sliced
  • 4 medium carrots, peeled, sliced lengthwise into 1 to 2 inch long pieces
  • 3 medium garnet sweet potatoes, sliced lengthwise into 1 to 2 inch long pieces
  • 4 medium parsnips, peeled, sliced lengthwise into 1 to 2 inch long pieces, any tough woody core removed
  • 1 large red onion, thickly sliced
  • 3/4 teaspoon thyme, dry or fresh
Instructions:
  • Preheat your oven to a toasty 450°F.
  • In a spacious bowl, combine cider vinegar, olive oil, brown sugar, salt, and pepper. Add beets, carrots, sweet potatoes, parsnips, and onion, then toss everything together.
  • Arrange the root vegetables in a single layer on lined sheet pans, ensuring there is space between each vegetable to allow for optimal browning. Drizzle the remaining vinaigrette over the vegetables on the pans.
  • Create flavorful roasted vegetables: Bake vegetables in a 450°F oven for 35-40 minutes, rotating pans and switching rack positions midway. Roast until vegetables are deeply browned and edges are caramelized.
  • After gently loosening the root vegetables from the foil with a wooden spoon, sprinkle with thyme and season with additional salt and pepper to taste. Serve warm or at room temperature.

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