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
2tablespoonolive oil
2tablespoonapple cider vinegar
1teaspoonDijon mustard
1teaspoonhoney
1small shallot,finely chopped
sea salt and pepper to taste
Instructions
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.
Notes
NOTE: Nutrition information only includes the Apple Cider Vinaigrette. Information will vary with the types of root vegetables you choose to use.Store leftover roasted root vegetables in an airtight container in the fridge for up to 4 to 5 days. To reheat, space out on a baking sheet lined with parchment paper and heat in a 400°F. oven for about 10 minutes or until heated through and crisp.