Cider Vinaigrette Roasted Root Vegetables

Cider Vinaigrette Roasted Root Vegetables

from simplyrecipes.com
Side Dish
65 min
8 servings
240 kcal / serving

Roasted root vegetables are one of the easiest side dishes you can make. Toss garnet sweet potatoes, parsnips, carrots, and beets in an apple cider vinaigrette and roast until tender and caramelized. Great for holidays or cozy weeknights!

Ingredients

  • ½ cupapple cider vinegar
  • ½ cupextra virgin olive oil
  • 3 tablespoonsdark brown sugar
  • ¼ teaspoonkosher salt
  • freshly grated black pepper, to taste
  • 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 teaspoonthyme, dry or fresh

Directions

  1. 1

    Preheat the oven to 450°F.

  2. 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. 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.

  4. 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. 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.