Roasted Root Vegetables with Cider Vinaigrette

Name: Roasted Root Vegetables with Cider Vinaigrette
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 servings
Ingredients: 1 teaspoon Dijon mustard; 1 teaspoon honey; 1 small shallot, finely chopped; Kosher salt and cracked black pepper; 1/4 cup extra-virgin olive oil; 1 large sweet potato, peeled, halved lengthwise, and cut crosswise into 1-inch pieces; 2 large carrots, sliced into 1/2-inch-thick rounds; 2 large parsnips, peeled and sliced into 1/2-inch-thick rounds; 1 medium red onion, cut into 1-inch-thick wedges; 5 garlic cloves, smashed; 1 tablespoon fresh thyme leaves, chopped; Kosher salt and cracked black pepper; Kosher salt and cracked black pepper; 2 tablespoons extra virgin olive oil; 2 tablespoons apple cider vinegar

Recipe courtesy of Kelsey Nixon

Watch how to make this recipe.

Roasted Root Vegetables with Cider Vinaigrette

0 Reviews

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

323

Total Fat

21

Saturated Fat

3

Carbohydrates

34

Dietary Fiber

7

Sugar

11

Protein

3

Cholesterol

0

Sodium

530

Total: 1 hr
Prep: 15 min
Cook: 45 min

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

323

Total Fat

21

Saturated Fat

3

Carbohydrates

34

Dietary Fiber

7

Sugar

11

Protein

3

Cholesterol

0

Sodium

530

Total: 1 hr
Prep: 15 min
Cook: 45 min

Ingredients

1 teaspoon Dijon mustard

1 teaspoon honey

1 small shallot, finely chopped

Kosher salt and cracked black pepper

Vegetables:

1/4 cup extra-virgin olive oil

1 large sweet potato, peeled, halved lengthwise, and cut crosswise into 1-inch pieces

2 large carrots, sliced into 1/2-inch-thick rounds

2 large parsnips, peeled and sliced into 1/2-inch-thick rounds

1 medium red onion, cut into 1-inch-thick wedges

5 garlic cloves, smashed

1 tablespoon fresh thyme leaves, chopped

Kosher salt and cracked black pepper

Cider Vinaigrette:

2 tablespoons extra virgin olive oil

2 tablespoons apple cider vinegar

Directions

For the vegetables: Preheat the oven to 425 degrees F. Put the oven rack in the top third of the oven. Line a baking sheet with foil or grease with olive oil.
In a large bowl, combine the oil, sweet potato, carrots, parsnips, onion, garlic, and thyme. Season liberally with salt and pepper and toss to coat. Transfer to the prepared baking sheet.
Roast, turning once halfway through, until the vegetables are tender and starting to brown, about 45 minutes.
For the vinaigrette: Meanwhile, in a small bowl, whisk together the oil, vinegar, mustard, honey, and shallot. Season to taste with salt and pepper.
Transfer the roasted vegetables to a serving bowl and toss with the vinaigrette. Serve warm.

Roasted Root Vegetables with Cider Vinaigrette

Roasted Root Vegetables with Cider Vinaigrette

Vegetables:

Cider Vinaigrette:

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