Cider Vinaigrette Roasted Root Vegetables
Ingredients
¼ cup apple cider vinegar
½ cup extra virgin olive oil
3 tablespoons dark brown sugar
¼ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon fresh thyme
4 medium beets, peeled and thickly sliced
4 medium carrots, peeled and sliced lengthwise into 1 to 2-inch long sticks
3 medium sweet potatoes, sliced lengthwise into 1 or 2-inch long sticks
4 medium parsnips, sliced lengthwise into 1 or 2-inch long sticks
1 large red onion, thickly sliced
Directions
Preheat the oven to 450°F.
- In a large bowl, mix together the cider vinegar, olive oil, brown sugar, thyme, salt and pepper. Add the beets, carrots, sweet potatoes, parsnips and onion to the olive oil mixture and stir to combine.
- Line 2 large roasting pans or rimmed baking sheets with aluminum foil. Spread the root vegetables in a single layer so they have space around them.
- Pour the remaining vinaigrette over the root vegetables.
- Place vegetables in the oven and bake for 35 to 40 minutes, turning the pans and switching the pans from bottom and top rack positions, halfway through roasting. Cook until vegetables are well browned and caramelized around the edges.
- Remove from oven and gently loosen vegetables from foil with a wooden spoon. Serve and enjoy!
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