B’s Recipes

Cider Vinaigrette Roasted Root Vegetables

Name: Cider Vinaigrette Roasted Root Vegetables
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: Side
Ingredients: 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; 4 medium golden beets, peeled and thickly sliced; 4 medium carrots, peeled, sliced lengthwise into 1 to 2 inch long pieces; 3 medium garnet sweet potatoes, 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

Side

8 servings

portioner

25 minutes

aktiv tid

1 hour 5 minutes

total tid

Begynd at lave mad

Ingredienser

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

4 medium golden beets, peeled and thickly sliced

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

3 medium garnet sweet potatoes, 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

Vejledning

Preheat the oven: Preheat the oven to 450°F.

Toss the vegetables with vinegar, oil, and seasonings: In a large bowl (with enough room for all the vegetables), mix together the cider vinegar, olive oil, brown sugar, salt and pepper. Add the vegetables—the beets, carrots, sweet potatoes, parsnips, and onion—to the bowl and toss to combine.

Spread the vegetables onto 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. Be sure the vegetables don't crowd each other too much, and the hot oven air can circulate around them (You'll get better browning that way.) Pour the remaining vinaigrette over the root vegetables in the pans.

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), halfway through roasting. Cook until the vegetables are well browned and caramelized around the edges.

Sprinkle with thyme and serve: Remove from the oven and gently loosen the root vegetables from the foil with a wooden spoon. Sprinkle with thyme. Add more salt and pepper to taste. Serve warm or at room temperature.

Ernæring

Portionsstørrelse

Serves 6 to 8

Kalorier

240 kcal

Fedt i alt

14 g

Mættet fedt

2 g

Uumættet fedt

0 g

Transfedt

Kolesterol

0 mg

Natrium

98 mg

Kulhydrater i alt

28 g

Kostfiber

5 g

Sukker i alt

13 g

Protein

2 g