Roasted Root Vegetables + Cider Vinaigrette / by Alexa Arnold

As soon as the wind picked up and the temperature dropped, my oven kicked the bucket. We had a long, hot summer so I'd barely turned it on in months, except for the occasional roasting of cherry tomatoes. We went a couple of weeks without it and it turned out to be a fairly easy fix, and the first dish I'd been eager to get back into our winter rotation was a simple roasted root vegetable medley. This meal is a staple in our home as soon as the fall and winter crops arrive on market tables. We serve it up for dinner as a main course, reheat it for breakfast with a fried egg on top and bring it to all of the winter holiday gatherings. It's ridiculously simple, but I've received more praise when I bring it to potlucks than any other dish. Slathered in olive oil, rosemary and thyme, roasted vegetables taste spectacular on their own, but the sweet, tart vinaigrette is what takes this dish to the next level.

Roasted Root Vegetables with Cider Vinaigrette

Note: Feel free to change it up and use different vegetables. Beets and different varieties of squash and potatoes are all delicious. The combination below is my standby, but this recipe is perfect for adapting as you'd like. 
> 2 large potatoes (or a handful of smaller fingerlings)
> 2 large sweet potatoes
> 1 butternut squash, peeled and seeds removed
> 1 bunch carrots (about 6 medium sized)
> 3 medium sized parsnips
> 1 medium yellow onion
> 1-2 tbs olive oil
> 4 cloves garlic, minced
> 1 tbs crushed dried rosemary
> 1 tsp dried thyme
> Salt and pepper to taste
For the cider vinaigrette:
> 1 larger shallot, minced
> 1 tbs grainy mustard
> 1 tbs honey
> 1/3 cup apple cider vinegar
> 1 tbs olive oil
> 1 tsp sea salt
> 1/2 tsp black pepper

1. Cube the potatoes, sweet potatoes, squash, carrots, and parsnips into bite size pieces and place in a large mixing bowl. Slice the onion into small pieces and add to the bowl. Add the garlic, rosemary, thyme, olive oil, salt and pepper and mix until all of the vegetables are covered. 
2. Heat the oven to 375'. Transfer the vegetables to a cast iron skillet or other large baking dish. Bake for 45 minutes, pulling them out halfway to stir. 
3. Prepare the vinaigrette: Add the shallot, mustard, honey, apple cider vinegar, olive oil, salt and pepper to a small jar and shake until emulsified. 
4. Once the vegetables are soft, remove from the oven and let cool. Pour the dressing over the vegetables and stir so they're evenly covered.