Apple Cider Roasted Root Vegetables
Aww, fall is already here, my favorite season of the year. Leaves start to turn golden brown, temperatures are lovely for afternoon walks, and holidays are just around the corner. It is around this time that I like to create warm and cozy recipes. When trying to come up with comfort side dishes, you can never go wrong with roasted vegetables. These Apple Cider Roasted Root Vegetables with carrots, parsnips and onions are the perfect side to accompany any of your meals.
There is something about roasted root vegetables that transforms them from bitter and boring into sweet and very flavorful. They are delicious, healthy and made super duper easy. If you are already planning your Thanksgiving or Friendsgiving dinner, these would be a great addition to the menu.
I love to make big batches of vegetables for special gatherings or as part of my weekly meal plan given the little time and easy preparation. Just chop them up, toss them up with some oil, throw them in the oven and let them do their magic.
If you decide to give this recipe a try, feel free to experiment with your favorite vegetables. For example, load your plate with beets, turnips, rutabaga, etc.
Apple Cider Roasted Root Vegetables
Ingredients
- 2 large parsnips, peeled and cut into long pieces
- 2 large carrots, peeled and cut into long pieces
- 1 medium red onion, thinly sliced
- 1/4 cup apple cider vinegar
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tbsp dijon mustard
- salt and pepper to taste
Instructions
- Preheat oven to 450° F.
- Combine all vegetables and spices in a bowl.
- Transfer vegetables to a baking sheet lined with parchment paper. Do not overlap so that vegetable cook evenly.
- Transfer baking sheet to oven and cook for 30 minutes. Check oven after 20 minutes and gently toss vegetables if necessary to prevent them from burning.