roasted root vegetables

with cider vinaigrette
5 from 1 vote
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4

Ingredients

  • ¼ cup olive oil
  • 1 sweet potato, peeled, cut into 1-inch pieces
  • 2 carrots, sliced into ½-inch-thick rounds
  • 1 pound Brussels sprouts, ends trimmed, halved lengthwise
  • 2 parsnips peeled, sliced into ½-inch-thick rounds
  • 1 red onion, cut into 1-inch-thick wedges
  • 5 cloves garlic, smashed
  • 1 tablespoon fresh thyme, chopped
  • kosher salt and cracked black pepper

FOR THE CIDER VINAIGRETTE

  • 2 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 shallot, finely chopped
  • kosher salt and cracked black pepper

Instructions

  • For the vegetables, preheat the oven to 425ºF. 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 ¼ cup olive oil, 1 sweet potato cut into 1-inch pieces, 2 carrots sliced into ½-inch rounds, 2 parsnips sliced into ½-inch rounds, 1 lb. Brussels sprouts halved lengthwise, 1 onion cut into 1-inch pieces, 5 cloves smashed garlic, and 1 tablespoon chopped 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 2 tablespoons oil, 2 tablespoons apple cider vinegar, 1 teaspoon Dijon, 1 teaspoon honey, and 1 chopped shallot. Season to taste with salt and pepper.
  • Transfer the roasted vegetables to a bowl and toss with vinaigrette. Serve warm.

SERVING SUGGESTIONS

  • Serve with our Thanksgiving menu to complete the meal.

SWAP SUGGESTIONS

  • Vegetables: Swap potatoes, carrots and/or parsnips for your favorite root vegetables such as celery root, rutabaga, beets or fennel.

MAKE AHEAD

  • Vinaigrette can be made up to 5 days in advance; store in an airtight container in the refrigerator.
  • Vegetables can be cut up to 3 days in advance; store in an airtight container in the refrigerator.

Nutrition

Calories: 331kcal | Carbohydrates: 35g | Protein: 3g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Sodium: 77mg | Potassium: 674mg | Fiber: 7g | Sugar: 11g | Vitamin A: 13196IU | Vitamin C: 23mg | Calcium: 79mg | Iron: 2mg