Coosemans Interproduce | Cider Vinaigrette Roasted Root Vegetables
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Cider Vinaigrette Roasted Root Vegetables

14 Sep Cider Vinaigrette Roasted Root Vegetables

Cider Vinaigrette Roasted Root Vegetables
Serves 4
Beautiful side dish of healthy roasted root vegetables!
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Prep Time
20 min
Cook Time
40 min
Prep Time
20 min
Cook Time
40 min
Ingredients
  1. 4 medium golden beets, peeled, thickly sliced
  2. 4 medium carrots, peeled, sliced lengthwise into 2-inch long pieces
  3. 3 medium garnet yams, sliced lengthwise into 2-inch long pieces
  4. 4 medium parsnips, peeled, sliced lengthwise into 2-inch long pieces
  5. 1 large red onion, thickly sliced
  6. 1/2 cup cider vinegar
  7. 1/2 cup olive oil
  8. 3 Tbsp dark brown sugar
  9. 1/4 teaspoon kosher salt
  10. Freshly grated black pepper to taste
  11. 3/4 teaspoon thyme, dry or fresh
Instructions
  1. Preheat the oven to 450°F
  2. In a large bowl mix together the cider vinegar, olive oil, brown sugar, salt and pepper
  3. Add the vegetables to the bowl and toss to combine
  4. Line two large roasting pans or sturdy rimmed baking sheets with aluminum foil
  5. Spread the root vegetables out over the pans in a single layer
  6. Pour the remaining vinaigrette over the root vegetables in the pans
  7. Place vegetables in the oven and roast for 35 to 40 minutes
  8. Turning the pans (and swapping bottom and top rack positions) half-way through the cooking
  9. Cook until the vegetables are well browned and caramelized around the edges
  10. Remove from oven and gently loosen the root vegetables from the foil with a wooden spoon Sprinkle with thyme
  11. Add more salt and pepper to taste.
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