Roasted Root Vegetables With Cider Vinaigrette Recipe

Name: Roasted Root Vegetables With Cider Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the roasted vegetables; 2 large sweet potatoes; 2 large potatoes (or a handful of fingerlings); 1 butternut squash, peeled and seeds removed; 6 medium carrots; 3 medium parsnips; 1 medium yellow onion; 2 tablespoons olive oil; 4 cloves garlic, minced; 1 tablespoon crushed dried rosemary; 1 teaspoon dried thyme; 1 pinch salt and pepper; For the cider vinaigrette; 1 large shallot, minced; 1 tablespoon grainy mustard; 1 tablespoon honey; 1/3 cup apple cider vinegar; 1 tablespoon olive oil; 1 teaspoon sea salt; 1 teaspoon black pepper

Servings: persons

For the roasted vegetables
2 large sweet potatoes
2 large potatoes (or a handful of fingerlings)
1 butternut squash, peeled and seeds removed
6 medium carrots
3 medium parsnips
1 medium yellow onion
2 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon crushed dried rosemary
1 teaspoon dried thyme
1 pinch salt and pepper
For the cider vinaigrette
1 large shallot, minced
1 tablespoon grainy mustard
1 tablespoon honey
1/3 cup apple cider vinegar
1 tablespoon olive oil
1 teaspoon sea salt
1 teaspoon black pepper

1
Cube the potatoes, sweet potatoes, squash, carrots, and parsnips into bite-size pieces and place in a large mixing bowl. Slice the onion into small pieces and add to the bowl. Add the garlic, rosemary, thyme, olive oil, salt, and pepper and mix until all of the vegetables are covered.
2
Heat the oven to 375 u00b0F. Transfer the vegetables to a cast iron skillet or other large baking dish. Bake for 45 minutes, pulling them out halfway to stir.
3
Prepare the vinaigrette: Add the shallot, mustard, honey, apple cider vinegar, olive oil, salt, and pepper to a small jar and shake until emulsified.
4
Once the vegetables are soft, remove from the oven and let cool. Pour the dressing over the vegetables and stir so they're evenly coated.

454

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: For the roasted vegetables, 2 large sweet potatoes, 2 large potatoes (or a handful of fingerlings), 1 butternut squash, peeled and seeds removed, and more.

Yes, Roasted Root Vegetables With Cider Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Root Vegetables With Cider Vinaigrette

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