Roasted root vegetables with cider vinaigrette

Roast
roasted root vegetables with cider vinaigrette

Roasting

This meal is a staple in our home as soon as the fall and winter crops arrive on market tables. We serve it up for dinner as a main course, reheat it for breakfast and throw a fried egg on top, and bring it to all of the fall and winter holiday gatherings. It's ridiculously simple, but I've received more praise when I bring it to potlucks than any other dish. Slathered in olive oil, rosemary and thyme, roasted vegetables taste spectacular on their own, but the sweet, tart vinaigrette is what takes this dish to the next level. I've used sweet potatoes, fingerling potatoes, butternut squash, carrots, parsnips, and onions -- but truly, any root vegetable will do.

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cider root vegetables cider vinaigrette roasted vegetables with

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{% trans 'Введіть свою електронну адресу в поле. Після цього ви отримаєте лист на вашу електронну пошту з подальшими інструкціями щодо відновлення паролю.' %}

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