Cider Vinaigrette Roasted Root Vegetables
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Category
Side Dish
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Cusine
American
What do you need?
How to make?
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
Preheat the oven to 450 degrees F. In a large bowl mix together the cider vinegar, olive oil, brown sugar, salt and pepper. Add the vegetables—the beets, carrots, yams, parsnips, onion—to the bowl and toss to combine.
Line two large roasting pans or sturdy rimmed baking sheets with aluminum foil. Spread the root vegetables out over the pans in a single layer, with some space in between so that the vegetables don't crowd each other too much and the hot oven air can circulate around the vegetables. Pour the remaining vinaigrette over the root vegetables in the pans.
Place vegetables in the oven and roast at 450 degrees F for 35 to 40 minutes, turning the pans , half-way through the cooking. Cook until the vegetables are well browned and caramelized around the edges.
Remove from oven and gently loosen the root vegetables from the foil with a wooden spoon. Sprinkle with thyme. Add more salt and pepper to taste.