roasted root vegetables

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


  • ¼ cup extra-virgin olive oil
  • 1 sweet potato peeled, halved lengthwise, and cut crosswise into 1-inch pieces
  • 2 carrots  sliced into 1/2-inch-thick rounds
  • 1 pound brussels sprouts ends trimmed, halved legnthwise
  • 2 parsnips peeled and sliced into 1/2-inch-thick rounds
  • 1 red onion cut into 1-inch-thick wedges
  • 5 garlic cloves smashed
  • 1 tablespoon fresh thyme chopped


  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon dijon mustard
  • 1 teaspoon honey
  • 1 shallot finely chopped


  • 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, brussels sprouts, carrots, parsnips, onion, 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. Serve warm.


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