Roasted Root Vegetables with Cider Vinaigrette

Author Notes: 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.

Serves 8

For the roasted vegetables

• 2large sweet potatoes
• 2large potatoes (or a handful of fingerlings)
• 1butternut squash, peeled and seeds removed
• 6medium carrots
• 3medium parsnips
• 1medium yellow onion
• 2tablespoons olive oil
• 4cloves garlic, minced
• 1tablespoon crushed dried rosemary
• 1teaspoon dried thyme
• 1pinch salt and pepper

For the cider vinaigrette

• 1large shallot, minced
• 1tablespoon grainy mustard
• 1tablespoon honey
• 1/3cup apple cider vinegar
• 1tablespoon olive oil
• 1teaspoon sea salt
• 1teaspoon black pepper

1. Cube the potatoes, sweet potatoes, squash, carrots, and parsnips into bite-size pieces and place in a large mixing bowl. Slice the onion into small pieces and add to the bowl. Add the garlic, rosemary, thyme, olive oil, salt, and pepper and mix until all of the vegetables are covered.
2. Heat the oven to 375 °F. Transfer the vegetables to a cast iron skillet or other large baking dish. Bake for 45 minutes, pulling them out halfway to stir.
3. Prepare the vinaigrette: Add the shallot, mustard, honey, apple cider vinegar, olive oil, salt, and pepper to a small jar and shake until emulsified.
4. Once the vegetables are soft, remove from the oven and let cool. Pour the dressing over the vegetables and stir so they're evenly coated.

https://food52.com/recipes/62769-roasted-root-vegetables-with-cider-vinaigrette