Cider Vinaigrette Roasted Root Vegetables

Add healthy veggies as a complementary side dish to any meal with this simple recipe.

A pan of freshly roasted root vegetables is the perfect side dish.

Prep time: 25 minutes
Cooking time: 40 minutes
Servings: 6 to 8


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


  1. Preheat oven to 450°F.
  2. In a large bowl, mix the apple cider vinegar, olive oil, brown sugar, salt, and pepper.
  3. Add all vegetables to the mixture and toss to combine.
  4. Line two large roasting pans with aluminum foil and spread the vegetables in the pan to form a single layer with space between.
  5. Pour the remaining vinaigrette mixture over the vegetables in the pan.
  6. Place vegetables in the oven and roast for 35 to 40 minutes, turning the vegetables halfway through the time.
  7. When done, remove from the oven and loosen vegetables from the pan. Sprinkle with thyme and add salt and pepper as desired.
  8. 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,

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