Root vegetables. Quite possibly the most beautiful vegetables in all of the land. I don’t even know what some of these are called…I shopped in the ‘assorted root vegetables’ section. The man in the produce section asked if I needed help because I stood there for so long, just admiring the colors. That purple and white one? Nature’s dip-dying at its finest!
If you’ve ever had any doubts about root vegetables, I’m pretty confident this recipe might change your mind. It’s unbelievably tasty, not to mention easy! If you’re still in need of a veggie dish for Thanksgiving, I would highly recommend this one.
Plus, I love the use of apple cider vinegar in this recipe, which is good for your health. Apple cider vinegar promotes digestion and balances pH levels in the body, among many other things! I know it’s best in raw form, but I like to think it still works a little magic when cooked in a recipe like this one. :)
Cider Roasted Root Vegetables
4-5 pounds of root vegetables, peeled and chopped into small (2-3″) chunks
*I used beets, carrots (I think they look extra pretty if left long), turnips,
4 tbsp. olive oil
2 tbsp. apple cider vinegar
4 tbsp. brown sugar
salt + lots of pepper
Preheat oven to 450 degrees. Peel and chop vegetables.
Whisk together olive oil, apple cider vinegar, brown sugar, salt and pepper. Pour on top of veggies in a large baking dish.
Roast for 1 hour, stirring halfway. I like them a little extra crispy on top. Top with a little salt and lots of freshly ground pepper.
Hope you enjoy!! Also, I’d just like to add and suggest that you use the leftovers to make the most delicious grilled cheese. :)
So tell me, what are you cooking up for Thanksgiving? Any awesome veggie dishes? Do tell!