Cider Vinaigrette Roasted Root Vegetables

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Photography Credit: Elise Bauer

One of my favorite sides to any holiday meal is roasted root vegetables. Parsnips, carrots, rutabagas, beets, sweet potatoes—they’re all so good!

Root vegetables have a lot of natural sugars in them which caramelize when roasted at a high enough temperature.

They’re also packed with vitamins and beta carotene. So, starchy they may be, but they are also good for you too. (As if I need any encouragement, you can’t keep me away from them!)

Cider Roasted Root Vegetables

The one thing about those sweet vegetables, so perfect for caramelizing, is that they love a little acidity to sharpen their flavor. Which is why you find orange-glazed carrots and balsamic roasted beets.

We’ve taken a similar approach with this melange of roasted root vegetables, by tossing them in a strongly acidic vinaigrette of cider vinegar, olive oil, and a little brown sugar, before roasting them.

The vinegar intensifies the taste of the vegetables, and brings balance to their natural sweetness. So good!

Cider Vinaigrette Roasted Root Vegetables Recipe

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  • Prep time: 25 minutes
  • Cook time: 40 minutes
  • Yield: Serves 6 to 8

If your root vegetables are competing with a roast for the oven for a holiday meal, just make them ahead, and put them in the oven to warm them up again while the roast rests before serving.

We are using parsnips, golden beets, carrots, and yams for this recipe, but you could use any of your favorite root vegetables.

This recipe makes enough for 6 to 8 people and requires two roasting pans. You can easily cut the recipe in half.

Ingredients

  • 1/2 cup cider vinegar
  • 1/2 cup olive oil
  • 3 Tbsp 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

Method

1 Preheat the oven to 450°F. In a large bowl (enough room for all the vegetables) 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.

2 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. (You'll get better browning that way.) Pour the remaining vinaigrette over the root vegetables in the pans.

3 Place vegetables in the oven and roast for 35 to 40 minutes, turning the pans (and swapping bottom and top rack positions), half-way through the cooking. Cook until the vegetables are well browned and caramelized around the edges.

4 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.

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Links:

Roasted Root Vegetable Salad from A Spicy Perspective

Roasted Root Vegetable and Wheat Berry Salad from David Lebovitz

Roasted Root Vegetables with Tomatoes and Kale here on Simply Recipes

Cider Roasted Root Vegetables

Showing 4 of 8 Comments

  • Laila

    I made these for Christmas using the variation of root vegetables indicated. I can’t say that I really cared for them. I found them too acidic although I followed the recipe precisely. Am not particularly fond of parsnips either so maybe I should have left those out. I may try making this again but will change the ratio of cider vinegar to the mix.

  • Donna

    Wow, I made these tonight as a side dish to go with a roasted chicken. They were fabulous. We aren’t really beet lovers so I doubled up on the sweet potatoes, carrots, and parsnips. Just delicious–everyone raved over them. Thanks….this is a keeper.

  • Marla

    Delicious! Thank you for the recipe:)

  • Sophie

    Made this with root veggies from my CSA box – red beets, turnips, carrots and red onion – and it turned out great. The red beets did not discolor the turnips. My smoke alarm went off several times, even after I lowered the oven temp to 425. Veggies were tender and tasty, including the smaller pieces that were charred. Great way to use up a lot of root veggies!

  • Steve Carter

    Don’t know why, because I followed the recipe to a tee, but at around 30 minutes the smoke alarm went off and my vegs were pretty much burned. Edible, but black. I think it might be the sugar. Pretty good flavor, but next time I think I would go 400 degrees for longer time.

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