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Serves
8
Author Notes
This meal is a staple in our dwelling as rapidly because the drop and winter vegetation arrive on market tables. We support it up for dinner as a predominant course, reheat it for breakfast and throw a fried egg on high, and produce it to all of the drop and winter vacation gatherings. It’s ridiculously easy, however I’ve received more reward when I sigh it to potlucks than any a form of dish. Slathered in olive oil, rosemary and thyme, roasted vegetables taste spectacular on their bask in, however the sweet, tart vinaigrette is what takes this dish to the next level. I’ve extinct sweet potatoes, fingerling potatoes, butternut squash, carrots, parsnips, and onions — however in actuality, any root vegetable will pause. —Alexa Arnold
Take a look at Kitchen Notes
The recipe is aesthetic forgiving, however I did stick aesthetic shut to how it used to be written. The veggies were big, however I did no longer accept as true with the vinaigrette if fact be told added that powerful. I served it to my family and they also felt the identical.
This is A LOT of veg, and it would by no approach match into a cast-iron pan for me. I lowered the quantity of veg (1 big of every potato, 4 carrots, 1 parsnip), and they also barley match onto a 18″x13″ pan. Because it used to be, I had to bake them at a elevated temperature and pretty of longer honest to get some coloration on them. I will deserve to secure baked them on two sheets, so that they did no longer steam so powerful for the first half of baking.
The leftovers were if fact be told lawful in an omelette with some exciting cheese.
This wasn’t a expose stopper for me, though aesthetic. It did establish me into drop mode. —Lindsay
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Take a look at Kitchen-Accepted
Ingredients
- For the roasted vegetables
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2
big sweet potatoes
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2
big potatoes (or a handful of fingerlings)
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1
butternut squash, peeled and seeds eliminated
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6
medium carrots
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3
medium parsnips
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1
medium yellow onion
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2 tablespoons
olive oil
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4
cloves garlic, minced
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1 tablespoon
crushed dried rosemary
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1 teaspoon
dried thyme
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1 pinch
salt and pepper
- For the cider vinaigrette
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1
big shallot, minced
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1 tablespoon
grainy mustard
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1 tablespoon
honey
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1/3 cup
apple cider vinegar
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1 tablespoon
olive oil
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1 teaspoon
sea salt
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1 teaspoon
unlit pepper
Instructions
- Cube the potatoes, sweet potatoes, squash, carrots, and parsnips into bite-size pieces and region in a large mixing bowl. Slit the onion into itsy-bitsy pieces and add to the bowl. Add the garlic, rosemary, thyme, olive oil, salt, and pepper and combine unless all of the vegetables are lined.
- Heat the oven to 375 °F. Switch the vegetables to a cast-iron skillet or a form of big baking dish. Bake for 45 minutes, pulling them out halfway to scuttle.
- Prepare the vinaigrette: Add the shallot, mustard, honey, apple cider vinegar, olive oil, salt, and pepper to a itsy-bitsy jar and shake unless emulsified.
- As soon as the vegetables are soft, raise away from the oven and let chilly. Pour the dressing over the vegetables and scuttle so that they’re evenly lined.