BACK TO OUR ROOTS
Since Thanksgiving involves a lot of rich dishes we’ve definitely got to get a solid serving of vegetables in the lineup. I like roasting vegetables because it’s a pretty hands-off technique, however it results in a great depth of flavor as the vegetables caramelize and develop some crispy edges. Root vegetables are generally any vegetables that are grown underground, such as carrots, parsnips, sweet potato, and onions. Fun fact: they typically keep pretty well in root cellars, which is a method of food storage used to keep produce past its seasonal prime.
GET ROASTING
An important part of roasting is to make sure that all the vegetable chunks are coated with olive oil, which ensures that your veggies won’t dry out while also helping to achieve that rich taste. Make sure your vegetables are arranged on your baking sheet in a single layer for an even roast, and don’t overcrowd your pan. Overcrowding will cause them to steam, which is not the desired end result here. When you reach the halfway cooking point and it’s time to toss, you can also check to see if you need to add a couple more splashes of olive oil. As stated in the recipe, I suggest lining your sheet with aluminum foil for a no-mess, easy cleanup.
THE FINISHING TOUCHES
I’ve made a simple vinaigrette that will really bring an extra oomph to your typical roasted veg. The apple cider vinegar and mustard brings a nice tangy and perhaps unexpected flavor to the table...I’ve had friends ask where I bought the tasty dressing from! I also top my veggies with some pomegranate seeds for some nice color and sweet pop. If you’re also making my Famous Cranberry Salad, you’ll already have some on hand. The assorted root vegetables really come together to make up a nice fall toned palette, and my kids are always more interested in eating things that come in a colorful mix.
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Roasted Root Vegetables with Cider Vinaigrette
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
Hearty roasted root vegetables with a tangy apple cider vinaigrette. Vegetables have never looked (or tasted) so good!
Ingredients
Vegetables
- ¼ cup extra-virgin olive oil
- 1 large sweet potato, peeled, halved lengthwise, and cut crosswise into 1-inch pieces
- 2 large carrots, sliced into ½-inch-thick rounds
- 2 large parsnips, peeled and sliced into ½-inch-thick rounds
- 1 medium red onion, cut into 1-inch-thick wedges
- 1 ½ cups Brussels sprouts, trimmed
- 5 garlic cloves, smashed
- 1 tablespoon fresh thyme, chopped
- Kosher salt and cracked black pepper
- pomegranate seeds, for garnish
Cider vinaigrette
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 small shallot, finely chopped
- Kosher salt and cracked black pepper
Instructions
For the vegetables, preheat the oven to 425º F. Position a rack in the top third of the oven. Line a baking sheet with aluminum foil, or grease with olive oil.
In a large bowl, combine olive oil, sweet potatoes, carrots, parsnips, onion, Brussels sprouts, garlic, and thyme. Season liberally with salt and pepper and toss to coat. Transfer to the prepared baking sheet.
Roast until the vegetables are tender and starting to brown, turning once halfway through, 45 minutes.
For the vinaigrette, in a small bowl, whisk together the oil, vinegar, mustard, honey, and shallots. Season to taste with salt and pepper.
Transfer the vegetables to a bowl and toss with vinaigrette. Top with pomegranate seeds and serve warm.
