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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



  • 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


  • 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


  • 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.