All right, guys! I am super stoked about these roasted veggies. Remember how I mentioned we always have at least one salad at my family dinners? We also have roasted veggies more often than not. Again, always looking for new recipes!
These apple cider roasted vegetables would be amazing with Thanksgiving this year!
I love all the foods and flavors that come with autumn. Apples are something that are in my daily life all year around. I eat anywhere from 1 to 3 a day! So incorporating any type of apple anything in to other foods is always fun for me! These look beautiful.
Ingredients
Root vegetables, such as potatoes, sweet potatoes, yams, carrots, beets, parsnips, kohlrabi, onions and garlic, enough for 4 – 6 servings.
olive oil for drizzling
salt and pepper to taste
Apple Cider Vinaigrette
2 Tablespoons olive oil
2 Tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1 small shallot, finely chopped
sea salt and pepper to taste
Instructions
Heat oven to 425°F.
Scrub and cut the vegetables into uniform sizes.
Peel the garlic cloves.
Toss the vegetables with a little olive oil and sprinkle with sea salt and pepper.
Heat a baking sheet with low edges in the oven for about 4 – 5 minutes.
Arrange the vegetables on the sheet so they are spaced apart and not touching one another.
Roast for 20 – 30 minutes, turning half way through the cooking time until vegetables are easily pierced with a fork.
Meanwhile, whisk the vinaigrette ingredients.
Toss the hot roasted vegetables with the vinaigrette and serve immediately.
