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Apple Cider Roasted Veggies
Apple Cider Roasted Veggies
Apple Cider Vinaigrette:
- 3 Tbsp avocado oil
- 3 Tbsp apple cider vinegar
- 1 1/2 tsp Dijon mustard
- 1 1/2 tsp raw honey
- 2 small shallot (finely chopped, peeled)
- Sea salt and ground black pepper to taste
Vegetables:
- 1 Tbsp avocado oil
- 16 oz. 450 grams parsnip, peeled
- 16 oz. 450 grams carrots, peeled
- 16 oz. 450 grams sweet potato, peeled
- 8 oz. 225 grams onion, peeled
- 8 oz. 225 grams beets, peeled
- 12 garlic cloves (peeled)
Vegetables:
- Preheat oven to 425 F.
- Scrub and peel vegetables.
- Cut vegetables into uniform sizes.
- Peel garlic cloves.
- Toss vegetables with 1 Tbsp olive oil, sea salt and pepper.
- Heat low edged baking sheets (2 sheets needed) in oven for 5 minutes.
- Place vegetables on sheets. Spreading vegetables out. Do not allow vegetables to touch.
- Roast in oven approximately 10-15 minutes.
- Turn vegetables over and continue to cook and additional 10-15 minutes.
- Vegetables are done when easily pierced with a fork.
- Toss vegetables in bowl with Apple Cider Vinaigrette and serve.
Vinaigrette:
- In a large mixing bowl, add all ingredients.
- Whisk well to combine all ingredients.