Kelsey Nixon's Roasted Root Vegetables with Cider Vinaigrette

Step 1

For the vegetables: Preheat the oven to 425°F

Step 2

Put the oven rack in the top third of the oven

Step 3

Line a baking sheet with foil or grease with olive oil

Step 4

In a large bowl, combine the oil, sweet potato, carrots, parsnips, onion, garlic, and thyme

Step 5

Season liberally with salt and pepper and toss to coat

Step 6

Transfer to the prepared baking sheet

Step 7

Roast, turning once halfway through, until the vegetables are tender and starting to brown, about 45 minutes

Step 8

For the vinaigrette: Meanwhile, in a small bowl, whisk together the oil, vinegar, mustard, honey, and shallot

Step 9

Season to taste with salt and pepper

Step 10

Transfer the roasted vegetables to a serving bowl and toss with the vinaigrette

Step 11

Serve warm