Recipe courtesy of Kelsey Nixon
Roasted Root Vegetables with Cider Vinaigrette
Total:
1 hr
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
1 hr
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 small shallot, finely chopped
  • Kosher salt and cracked black pepper
Vegetables:
  • 1/4 cup extra-virgin olive oil
  • 1 large sweet potato, peeled, halved lengthwise, and cut crosswise into 1-inch pieces
  • 2 large carrots, sliced into 1/2-inch-thick rounds
  • 2 large parsnips, peeled and sliced into 1/2-inch-thick rounds
  • 1 medium red onion, cut into 1-inch-thick wedges
  • 5 garlic cloves, smashed
  • 1 tablespoon fresh thyme leaves, chopped
  • Kosher salt and cracked black pepper 
Cider Vinaigrette:
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons apple cider vinegar

Directions

For the vegetables: Preheat the oven to 425 degrees F. Put the oven rack in the top third of the oven. Line a baking sheet with foil or grease with olive oil. 

In a large bowl, combine the oil, sweet potato, carrots, parsnips, onion, garlic, and thyme. Season liberally with salt and pepper and toss to coat. Transfer to the prepared baking sheet. 

Roast, turning once halfway through, until the vegetables are tender and starting to brown, about 45 minutes. 

For the vinaigrette: Meanwhile, in a small bowl, whisk together the oil, vinegar, mustard, honey, and shallot. Season to taste with salt and pepper. 

Transfer the roasted vegetables to a serving bowl and toss with the vinaigrette. Serve warm.

IDEAS YOU'LL LOVE

Roasted Asparagus with Orange Glaze

Recipe courtesy of Tiffani Thiessen

Rosemary Roasted Root Vegetables

Recipe courtesy of Bobby Deen

Roasted Root Vegetables

Recipe courtesy of Emeril Lagasse

Butterflied, Dry Brined Roasted Turkey with Roasted Root Vegetable Panzanella

Recipe courtesy of Alton Brown

Erik's Roasted Rabbit with Mushroom Glaze and Root Vegetables

Roasted Root Vegetable Soup with Grilled Cheese Croutons

Recipe courtesy of Rachael Ray

Butterflied Chicken with Roasted Root Vegetables and Pan Gravy

Recipe courtesy of Jamie Deen

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Holy & Hungry

7:30am | 6:30c

Holy & Hungry

8:30am | 7:30c

Emeril's Florida

9:30am | 8:30c

Unwrapped 2.0

10am | 9c

Unwrapped 2.0

10:30am | 9:30c

Unwrapped 2.0

11am | 10c

Unwrapped 2.0

11:30am | 10:30c

Unwrapped

12pm | 11c

Unwrapped

12:30pm | 11:30c

Unwrapped

1pm | 12c

Unwrapped

1:30pm | 12:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here