Cider Vinaigrette Roasted Root Vegetables
Add healthy veggies as a complementary side dish to any meal with this simple recipe.
Prep time: 25 minutes
Cooking time: 40 minutes
Servings: 6 to 8
Ingredients
½ cup apple cider vinegar
½ cup extra virgin olive oil
3 tbsps. dark brown sugar
¼ tsp. kosher salt
Freshly ground black pepper, to taste
4 medium golden beets, peeled and thickly sliced
4 medium carrots, peeled and sliced lengthwise into 1- to 2-inch long sticks
3 medium garnet sweet potatoes, sliced lengthwise into 1- to 2-inch long sticks
4 medium parsnips, sliced lengthwise into 1- to 2-inch long pieces with the tough woody core removed
1 large red onion, thickly sliced
¾ tsp. thyme, dry or fresh
Instructions
- Preheat oven to 450°F.
- In a large bowl, mix the apple cider vinegar, olive oil, brown sugar, salt, and pepper.
- Add all vegetables to the mixture and toss to combine.
- Line two large roasting pans with aluminum foil and spread the vegetables in the pan to form a single layer with space between.
- Pour the remaining vinaigrette mixture over the vegetables in the pan.
- Place vegetables in the oven and roast for 35 to 40 minutes, turning the vegetables halfway through the time.
- When done, remove from the oven and loosen vegetables from the pan. Sprinkle with thyme and add salt and pepper as desired.
- Serve warm or at room temperature.
Nutrition Facts (per Serving): Calories: 240 cal | Carbohydrates: 28g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 98mg | Fiber: 5g | Sugar: 13g
Related: Sheet-Pan Chicken and Rainbow Veggies
Reference: “Cider Vinaigrette Roasted Root Vegetables.” Simply Recipes, 04 September 2021, https://www.simplyrecipes.com/recipes/cider_vinaigrette_roasted_root_vegetables/.