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Cider Roasted Root Vegetables

A colorful winter vegetable medley finished in a light vinaigrette guaranteed to spice up dinner.

I grew up on roasted potatoes and onions for dinner all the time. This is my modern spin on the classic steak side dish. Did you know that vegetables are amazing? Root vegetables in particular are inexpensive, filling, and can be prepared in a lot of different ways. This recipe relies on the natural flavors of each roasted vegetable. A takeaway while cooking this is to not overcrowd your roasting tray. Make sure those vegetables get brown!

You can elevate your roasted vegetables even more by tossing them in something vinegary. We’re going to make a vinaigrette to coat the vegetables in, but you can just as easily splash some vinegar over the vegetables and be done. Tossing warm cooked vegetables in any sauce will allow the vegetables to absorb the flavor fast. Potatoes in particular are starchy, so they will soak up most of the flavor. Think German potato salad or garlic butter fries. YUM!

Can you tell I’m using a white sweet potato? Vegetables are sneaky! The sweetness from the turnip, bell pepper, and sweet potato lend their flavor to the mild savory red potatoes. Pair this roasted vegetable dish with a slow-cooked beef roast or simple grilled steak.

Root vegetables are the perfect template to work knife skills. Get some family in the kitchen to help you chop. Use the vegetables you want to, even if it’s simply red potatoes and onions. As a former sweet potato hater, this recipe helped revitalize the flavor for me. Try something new!

Serves 4

20m prep time

30m cook time

Allergens: Citrus

  • 2 red potatoes, diced
  • 2 parsnips, diced
  • 1 sweet potato, diced
  • 1 red bell pepper. diced
  • 1/2 yellow onion, diced
  • 3 garlic cloves, minced
  • 1 teaspoon fresh thyme
  • Olive oil for drizzling
  • Kosher salt and freshly cracked black pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon fresh parsley, minced
  • 1 teaspoon honey
  • 1/2 teaspoon Dijon mustard
  • 1/2 shallot, minced
  • Kosher salt and freshly cracked black pepper, to taste
  1. Preheat oven to 425° F.
  2. Toss vegetables in a bowl with olive oil, thyme, salt and pepper. Arrange vegetables on a sheet tray evenly spaced out.
  3. Roast vegetables for 25 - 30 minutes, tossing halfway to ensure even browning.
  4. In a bowl, whisk together all ingredients for vinaigrette and taste for seasoning. Remove vegetables from the oven and pour vinaigrette over hot pan. Garnish with fresh parsley.
  5. Serve!
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