Roasted Root Vegetables with Cider Vinaigrette
If you don’t feel like peeling, seeding, and cut up winter squash, most produce departments carry it already peeled and cut. *If you want to use large onions rather than the small ones suggested below, leave the root ends in tact, and halve the onion lengthwise, cutting each half into 4 to 6 wedges.
  • A generous 8 cups of any combination of the following:
  • Medium carrots, peeled and cut into large chunks
  • Medium sweet potatoes, peeled and sliced thick
  • Medium boiling or baking potatoes, sliced thick
  • New potatoes, halved
  • Small onions, halved length- or crosswise*
  • Large shallots, not peeled and halved lengthwise
  • Medium turnips, peeled and sliced thick
  • Rutabagas, peeled, halved or quartered, depending on size and sliced thick
  • Winter Squash, peeled, seeded, and cut into 2-inch chunks
  • Parsnips, peeled and cut into large chunks
  • 3 tablespoons olive oil
  • Salt and ground black pepper
  • 1 teaspoons dried thyme leaves
  1. If heating element is below the oven floor, adjust oven rack on lowest position and heat oven to 450 degrees and proceed with recipe, roasting vegetables until golden brown on one side, 25 to 30 minutes.
  2. Toss vegetables of choice with oil, thyme, and salt and pepper to taste. Turn onto a large (12- by 18-inch) lipped cookie sheet that has been coated with vegetable cooking spray, making sure that if they have one, vegetables are on their flat (or one of their flat) sides.
  3. If heating element is above the oven floor, set pan on lowest rack in cold oven. Turn oven on to 425 degrees and roast until cut sides are caramel brown in color, about 20 minutes. Turn vegetables over; continue to cook until just tender, about 5 minutes longer.
Recipe by Three Many Cooks at