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Roasted Root Vegetables with Cider Vinaigrette


  • Author: kelsey nixon
  • 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

Scale

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 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
  • 1 1/2 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.

 

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes