Cider Vinaigrette Roasted Root Vegetables

Ingredients

• 1/2 cup cider vinegar
• 1/2 cup extra virgin olive oil
• 3 tablespoons dark brown sugar
• 1/4 teaspoon kosher salt
• Freshly grated black pepper to taste
• 4 medium golden beets, peeled, thickly sliced
• 4 medium carrots, peeled, sliced lengthwise into 1 to 2 inch long pieces
• 3 medium garnet yams, sliced lengthwise into 1 to 2 inch long pieces
• 4 medium parsnips, peeled, sliced lengthwise into 1 to 2 inch long pieces, any tough woody core removed
• 1 large red onion, thickly sliced
• 3/4 teaspoon thyme, dry or fresh

Directions

1. Heat the oven to 450 degrees F. In your biggest mixing bowl, whisk the cider vinegar with the olive oil, brown sugar, salt and pepper. Add the beets, carrots, yams, parsnips and onion, then toss until everything has a good coating.
2. Cover two sturdy rimmed baking sheets or large roasting pans with aluminum foil. Divide the vegetables between them, arranging them in one layer with a bit of breathing room so the oven heat can move around them and help them brown. Drizzle any vinaigrette left in the bowl over the vegetables.
3. Slide the pans into the oven and cook at 450 degrees F for 35 to 40 minutes. Midway through roasting, rotate the pans and trade their rack positions. The vegetables are ready when the edges are nicely browned and caramelized.
4. Take the pans out of the oven. Use a wooden spoon to carefully release the vegetables from the foil, then scatter the thyme over the top. Season with additional salt and pepper to taste.