Roasted Vegetables and Orange-Thyme Vinaigrette

A perfect side dish for the coldest days ahead, these roasted vegetables are anything but ordinary when tossed in an orange-thyme vinaigrette.

Roasted Vegetables and Orange-Thyme Vinaigrette

After roasting several cups of fall veggies I tossed them in a refreshing vinaigrette with a hint of orange and thyme. This combo made me swoon! I could not get enough. What I I love most about this is dish, aside from being so healthy, is that you can literally serve it any way you want. I used the leftovers to top my salad the next day for lunch and it was beyond delish.

Speaking of healthy delicious meals have you all heard Oprah has a new line of Microwavable foods? As much as I love Oprah I’m not sure about this – frozen cauliflower mash or butternut mac n cheese? I think homemade would be just as easy affordable and a lot more flavorful. This is one of my favorite butternut squash mac n cheese recipes.

Roasted Vegetables and Orange-Thyme Vinaigrette

You can serve this straight out of the oven warm or at room temperature. You could also use whatever fall veggies you love. I think beets and/or Brussels sprouts would be so good. Anyway will be quite amazing!

Roasted Vegetables and Orange-Thyme Vinaigrette
 
A perfect side dish for the coldest days ahead, these roasted vegetables are anything but ordinary when tossed in an orange-thyme vinaigrette.
Author:
Recipe Type: Side
Ingredients
VEGGIES
  • 3 cups assorted fall veggies, I used red onion, rutabaga, parsnip, butternut squash and cauliflower
  • 2 tablespoons olive oil
  • salt and pepper, heavy sprinkle of both
VINAIGRETTE
  • 2 tablespoons fresh thyme leaves, removed from stem
  • ½ teaspoon sugar
  • 3 tablespoons orange muscat champagne vinegar, I used trader joes brand
  • ¼ cup olive oil
  • pinch salt and pepper
Instructions
  1. Preheat oven to 450*.
  2. Wash, dry and chop veggies into bite sized pieces.
  3. On a large baking sheet combine veggies, olive oil and salt and pepper until all veggies are covered.
  4. Roast in oven for 30 minutes flipping half way through.
  5. Meanwhile, whisk together vinaigrette ingredients and set aside.
  6. Remove from oven and toss with the vinaigrette.
  7. Serve immediately or let sit to cool. Store leftovers in air-tight container for up to 2 days.

 

Jenna Edmiston

Jenna Edmiston is the blogger behind www.petitfoodie.com. Here you can find recipes that are healthy, seasonal and delicious. Her food philosophy is all about balance. Living a healthy well-balanced life is everything. You can find out more about Jenna at www.petitfoodie.com and instagram @petitfoodie.

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