How to make Crispy Apple Cider Roasted Root Vegetables.

Apple Cider Roasted Root Vegetables

These Apple Cider Roasted Root Vegetables are crispy on the outside, soft on the inside with a rich caramelized flavour.
Course Sides
Cuisine American, Canadian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 - 6
Calories 74kcal
Author Flavour & Savour


  • Root vegetables, such as potatoes, sweet potatoes, yams, carrots, beets, parsnips, kohlrabi, onions and garlic, enough for 4 - 6 servings.
  • olive oil for drizzling
  • salt and pepper to taste

Apple Cider Vinaigrette

  • 2 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1 small shallot, finely chopped
  • sea salt and pepper to taste


  • Heat oven to 425°F.
  • Scrub and cut the vegetables into uniform sizes.
  • Peel the garlic cloves.
  • Toss the vegetables and the whole garlic cloves with a little olive oil and sprinkle with sea salt and pepper.
  • Heat a baking sheet with low edges in the oven for about 4 - 5 minutes.
  • Arrange the vegetables on the sheet so they are spaced apart and not touching one another.
  • Roast for 20 - 30 minutes, turning half way through the cooking time until vegetables are easily pierced with a fork.
  • Meanwhile, whisk the vinaigrette ingredients.
  • Toss the hot roasted vegetables with the vinaigrette and serve immediately.


NOTE:  Nutrition information only includes the Apple Cider Vinaigrette. Information will vary with the types of root vegetables you choose to use.


Calories: 74kcal | Carbohydrates: 2g | Fat: 7g | Sodium: 15mg | Potassium: 20mg | Sugar: 1g | Vitamin C: 0.5mg | Iron: 0.1mg