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Roasted Vegetables and Orange-Thyme Vinaigrette

Roasted Vegetables and Orange-Thyme Vinaigrette

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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

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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

Jenna Edmiston
A perfect side dish for the coldest days ahead, these roasted vegetables are anything but ordinary when tossed in an orange-thyme vinaigrette.
Course 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
  • 1/2 teaspoon sugar
  • 3 tablespoons orange muscat champagne vinegar I used trader joes brand
  • 1/4 cup olive oil
  • pinch salt and pepper

Instructions
 

  • Preheat oven to 450*.
  • Wash, dry and chop veggies into bite sized pieces.
  • On a large baking sheet combine veggies, olive oil and salt and pepper until all veggies are covered.
  • Roast in oven for 30 minutes flipping half way through.
  • Meanwhile, whisk together vinaigrette ingredients and set aside.
  • Remove from oven and toss with the vinaigrette.
  • Serve immediately or let sit to cool. Store leftovers in air-tight container for up to 2 days.

 

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