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Cider Vinaigrette Roasted Root Vegetables
Ingredients
- ½ capple cider vinegar
- ½ cextra virgin olive oil
- 3 tbspdark brown sugar
- ¼ tspkosher salt
- to tastefreshly grated black pepper
- 4 mediumgolden beets
peeled and thickly sliced
- 4 mediumcarrots
peeled, sliced lengthwise into 1 to 2 inch long pieces
- 3 mediumgarnet sweet potatoes
sliced lengthwise into 1 to 2 inch long pieces
- 4 mediumparsnips
peeled, sliced lengthwise into 1 to 2 inch long pieces, any tough woody core removed
- 1 largered onion
thickly sliced
- ¾ tspthyme
dry or fresh
Directions
- 1
Preheat the oven to 450°F.
- 2
In a large bowl (with enough room for all the vegetables), mix together the cider vinegar, olive oil, brown sugar, salt and pepper. Add the vegetables—the beets, carrots, sweet potatoes, parsnips, and onion—to the bowl and toss to combine.
- 3
Line two large roasting pans or sturdy rimmed baking sheets with aluminum foil. Spread the root vegetables out over the pans in a single layer. with some space in between. Be sure the vegetables don't crowd each other too much, and the hot oven air can circulate around them (You'll get better browning that way.) Pour the remaining vinaigrette over the root vegetables in the pans.
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- 4
Place vegetables in the oven and roast at 450°F for 35 to 40 minutes, turning the pans (and swapping bottom and top rack positions), halfway through roasting. Cook until the vegetables are well browned and caramelized around the edges.
- 5
Remove from the oven and gently loosen the root vegetables from the foil with a wooden spoon. Sprinkle with thyme. Add more salt and pepper to taste. Serve warm or at room temperature.
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Cider Vinaigrette Roasted Root Vegetables
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About this Recipe
Looking for the perfect fuss-free side dish that's bursting with flavor? This Cider Vinaigrette Roasted Root Vegetables recipe transforms humble produce into a show-stopping accompaniment for any meal, from holiday feasts to cozy weeknights.
The magic truly happens with the bright, tangy apple cider vinaigrette, which infuses each vegetable with a sweet and savory glaze. Roasting them together allows the natural sugars of the root vegetables to caramelize, creating irresistibly tender and deeply flavored vegetables with minimal effort.
Prepare for an explosion of autumnal and winter flavors. You'll enjoy the earthy sweetness of golden beets, the mild peppery note of parsnips, the classic sweetness of carrots, and the rich, comforting taste of garnet sweet potatoes, all beautifully balanced by the acidic apple cider vinegar and a hint of dark brown sugar. The red onion adds a savory depth, while thyme provides a fragrant, herbaceous finish. The texture will be delightfully tender on the inside with wonderfully caramelized edges—a true testament to the power of roasting. This is an incredibly easy side dish recipe that consistently delivers impressive results, and it's naturally gluten-free and vegan, making it perfect for diverse dietary needs.
Feel free to experiment with other sturdy root vegetables like rutabaga, or adjust the amount of dry or fresh thyme to your liking. A pinch of dried rosemary could also complement these flavors beautifully.
This versatile side dish is perfect for adding vibrant color and hearty flavor to your holiday table, whether it's Thanksgiving or Christmas, or simply elevating a simple weeknight dinner. It pairs beautifully with roasted meats or can be the star of a hearty grain bowl.