Golden and red beets, sweet potatoes, carrots, parsnips, and red onion are tossed in garlic oil, thyme, and rosemary, then roasted until lightly caramelized and sweet. After roasting, they're tossed in a simple maple-sweetened cider vinaigrette along with a generous measure of lightly toasted pecans. These Roasted Root Vegetables with Cider Vinaigrette are special enough for holiday meals and simple enough for any night of the week.
- What ingredients do you need to make Roasted Root Vegetables with Cider Vinaigrette?
- What should I serve this roasted root vegetable dish with?
- Can I make these Roasted Root Vegetables with Cider Vinaigrette in advance?
- What tools do I need to make this recipe?
- Looking for more fall side dishes?
- Roasted Root Vegetables with Cider Vinaigrette
What ingredients do you need to make Roasted Root Vegetables with Cider Vinaigrette?
- Golden beets
- Red beets
- Sweet potato
- Red onion
- Garlic-infused olive oil (may sub for traditional olive oil + minced garlic cloves)
- Apple cider vinegar
- Maple syrup
- Dijon mustard
- Kosher salt
- Cracked black pepper
What should I serve this roasted root vegetable dish with?
- Pan-seared sausages - Chicken sausages, classic bratwurst, Italian sausages, or Andouille sausages.
- Chicken - This dish is lovely served as a side to a roast chicken dinner or bone-in chicken thighs. It's also wonderful served simply with boneless chicken breasts if you prefer.
- Steak - It's really nice served under a sliced fillet or sirloin. You could also serve it with this Grilled Skirt Steak.
- Lamb - Like this Braised Leg of Lamb or these Lamb Meatballs with Tzatziki Sauce.
- Roasted or pan-fried fish, particularly salmon like this Roasted Salmon with Feta and Herbs or this Salmon with Whisky Cream Sauce and Cheddar Mashed Cauliflower. You could also serve it with this Crispy Oven-Fried Fish.
- Crispy roasted tofu, like the kind found in this recipe
Can I make these Roasted Root Vegetables with Cider Vinaigrette in advance?
These root vegetables can be prepped up to one day in advance and stored in an airtight container in the refrigerator, then roasted the following day and tossed in cider vinaigrette. Leftovers will keep for up to 3-5 days in the refrigerator. They can be reheated in the microwave until warm or reheated in the oven if you prefer them to retain a bit more crispness.
What tools do I need to make this recipe?
- A cutting board
- A chef's knife
- A vegetable peeler
- A kitchen scale
- Measuring spoons
- A baker's half sheet lined with parchment paper
- A small bowl
- A fork or small whisk
- A platter or large bowl for tossing and serving
Are you looking to upgrade your cooking tools or replenish your pantry? Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.
Looking for more fall side dishes?
Love this Roasted Root Vegetables with Cider Vinaigrette recipe? Here are some more of my favorite fall side dish recipes:
- Roasted Delicata Squash and Beets with Horseradish Cream and Candied Walnuts
- Mediterranean Roasted Rainbow Vegetables
- Za'atar Roasted Carrots with Labneh, Honey, and Pistachios
- Roasted Acorn Squash with Calabrian Chili and Lemon
- Brown Butter Buttermilk Skillet Cornbread
- Pumpkin Potatoes au Gratin
- Roasted Brussels Sprouts with Honey Sriracha Sauce
- Brussels Sprouts au Gratin
Golden and red beets, sweet potatoes, carrots, parsnips, and red onion are tossed in garlic oil, thyme, and rosemary, then roasted until lightly caramelized and sweet. After roasting, they're tossed in a simple maple-sweetened cider vinaigrette along with a generous measure of lightly toasted pecans. These Roasted Root Vegetables with Cider Vinaigrette are a special enough for holiday meals but simple enough for any night of the week.
For the roasted root vegetables
- 335 g (2 medium) golden beets, peeled and sliced into ½-inch wedges
- 335 g (2 medium) red beets, peeled and sliced into ½-inch wedges
- 270 g (1 medium) sweet potato, peeled and diced
- 155 g (2 medium) parsnips peeled and diced
- 165 g (2 large) carrots, peeled and sliced at an angle
- 175 g (½ medium) red onion, sliced
- 2 tbsp garlic-infused olive oil (may sub for 2 tbsp traditional olive oil + 2 minced garlic cloves)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ½-1 teaspoon Kosher salt, as desired
- ¼ tsp cracked black pepper
- 60 g (½ cup) pecans, roughly chopped
For the cider vinaigrette:
- 2 tbsp apple cider vinegar
- 2 tbsp maple syrup
- 2 tsp Dijon mustard
- Preheat the oven to 425 degrees F / 220 C. Line a baker's half sheet with parchment paper.
- Transfer all of the prepped vegetables to the baking sheet and top with garlic oil, then sprinkle with thyme, rosemary, salt, and pepper. Toss by hand until well-coated.
- Transfer the sheet pan to the oven to roast for 45-minutes or until the vegetables are lightly caramelized. While the vegetables are roasting, mix the vinaigrette ingredients together in a small bowl and reserve to the side.
- Remove vegetables from the oven and carefully transfer them to a large platter or heat-proof bowl and reserve to the side.
- Reduce the oven heat to 350 degrees F / 175 C. Add the pecans to the sheet pan and toast for 5-8 minutes or until lightly golden. Watch them closely after the 5-minute mark so they do not burn.
- Add the toasted pecans to the reserved roasted vegetables, then add the reserved cider vinaigrette and toss until well combined. Serve warm.
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
- Serving Size: ⅙th of the recipes
- Calories: 260
- Sugar: 19 g
- Sodium: 416 mg
- Fat: 13 g
- Saturated Fat: 1 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 5 g
Keywords: roasted vegetables, beets, carrots, parsnips, sweet potato, red onion