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a brass serving spoon resting in a dish of roasted root vegetables

Roasted Root Vegetables with Cider Vinaigrette

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  • Author: Jenni
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings 1x
  • Category: Sides
  • Method: Oven
  • Cuisine: American
  • Diet: Gluten Free


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 1/2-inch wedges
  • 335 g (2 medium) red beets, peeled and sliced into 1/2-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 (1/2 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
  • 1/2-1 tsp Kosher salt, as desired
  • 1/4 tsp cracked black pepper
  • 60 g (1/2 cup) pecans, roughly chopped

For the cider vinaigrette:

  • 2 tbsp apple cider vinegar
  • 2 tbsp maple syrup
  • 2 tsp Dijon mustard


  1. Preheat the oven to 425 degrees F / 220 C. Line a baker's half sheet with parchment paper.
  2. 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.
  3. 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.
  4. Remove vegetables from the oven and carefully transfer them to a large platter or heat-proof bowl and reserve to the side.
  5. 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.
  6. 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: 1/6th 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