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It’s the middle of fall, which means it’s the time when root vegetables are at their peak. I absolutely love them and personally have been eating so many of them in my home. One of my favorite ways to make them? These Apple Cider Roasted Root Vegetables!
If you aren’t familiar with what a root vegetable is, there are quite a few of them. Some that I’m sure you already had in your kitchen include carrots, potatoes, sweet potatoes, beets, parsnips, and onions. Other varieties that are less popular but just as delicious include turnips, parsips, rutabaga, and celeriac root.
There are a lot of reasons to be cooking with root vegetables right now. When you shop with the seasons, it keeps grocery costs lower. Plus, they taste even better when they’re at their peak. (Yes, you can get potatoes and carrots year-round, but they’re more flavorful this time of year). Another bonus? They keep really well, even if you don’t eat them right away. In fact, some root vegetables will keep for weeks and even months if stored properly. Plus, they have so many great health benefits because they grow underneath the ground, which allows them to absorb many nutrients and minerals available in the soil.
Ingredients:
- Carrots
- Parsnips
- Sweet Potato
- Red Onion
- Extra Virgin Olive Oil
- Dijon Mustard
- Kosher Salt
- Dried Thyme
- Apple Cider Vinegar
Step-by-Step:
step one: preheat the oven
Preheat the oven to 450°F.
step two: prep the veggies
In a large bowl, add the carrots, parsnips, sweet potatoes, red onions, olive oil, Dijon mustard, salt, thyme, and apple cider vinegar. Toss to coat evenly.
step three: roast the veggies
Cook for 30 minutes or until the vegetables are tender and browned.
Yes! While I call for carrots, parsnips, sweet potatoes, and red onions, you can use your favorite types of root vegetables. Just be sure to use the same total quantity.
I think these taste best when they’re served just after roasting, but you can definitely prep the vegetables in advance. Wrap your peeled and sliced vegetables in a damp paper towel in a ziptop plastic bag in the refrigerator to prevent them from drying out.
I’m so excited to share this recipe for Apple Cider Roasted Root Vegetables. It’s simple, yet bursting with flavor, thanks to the combination of apple cider vinegar and Dijon mustard. The veggies are tossed in the two before they’re roasted to perfection. I just know you are going to absolutely love these veggies for weeknight dinners and holiday feasts alike.
looking for more fall side dishes? try these!
Caramelized Onion Scalloped Potatoes
Charred Carrots with Herb Drizzle
Want to make this recipe even easier? Try my recipe using my multipurpose dressing, SideDish!
Apple Cider Roasted Root Vegetables
Ingredients
- 2 large carrots, peeled and cut into 2-inch pieces
- 2 large parsnips, peeled and cut into 2-inch pieces
- 1 large sweet potato, peeled and cut into 2-inch pieces
- 1 medium red onion, sliced thick
- 3 tablespoons extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1½ teaspoons kosher salt
- 1 teaspoon dried thyme
- 1/4 cup apple cider vinegar
Instructions
- Preheat the oven to 450°F.
- In a large bowl, add the carrots, parsnips, sweet potatoes, red onions, olive oil, Dijon mustard, salt, thyme, and apple cider vinegar. Toss to coat evenly.
- Cook for 30 minutes or until the vegetables are tender and browned.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Alex,
What protein do you recommend with these?
These are great with lamb. Here is a full dinner to try!
Ok, we’ve not tried lamb yet but I am excited! I’ll think this will be Christmas Eve dinner this year.