Cider Vinaigrette Roasted Root Vegetables

Hearty root veggies come together with a tangy, bright vinaigrette


1/2 cup apple 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

golden beets, peeled, thickly sliced

carrots, peeled, sliced lengthwise into 1 to 2 inch long pieces

yams, sliced lengthwise into 1 to 2 inch long pieces

turnips, 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



1 Toss vegetables with vinegar, oil, sugar, salt, pepper: 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 Spread vegetables out into two lined sheet pans: 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 Roast the vegetables: Place vegetables in the oven and roast at 450°F 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 Sprinkle with thyme: 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.