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For the vegetables:
  • ¼ cup extra-virgin olive oil (EVOO)
  • 1 large sweet potato, peeled, halved lengthwise, and cut crosswise into 1-inch pieces
  • 2 large carrots, sliced into ½-inch-thick rounds
  • 2 large parsnips, peeled and sliced into ½-inch-thick rounds
  • 1 medium red onion, cut into 1-inch-thick wedges
  • 5 garlic cloves, smashed
  • 1 tablespoon fresh thyme leaves, chopped
  • Kosher salt and cracked black pepper
For the Cider Vinaigrette:
  • 2 tablespoons extra-virgin olive oil (EVOO)
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 small shallot, finely chopped
  • Kosher salt and cracked black pepper


Serves: 4 servings


For the vegetables: Preheat the oven to 425°F. Put the oven rack in the top third of the oven. Line a baking sheet with foil or grease with olive oil.

In a large bowl, combine the oil, sweet potato, carrots, parsnips, onion, garlic, and thyme. Season liberally with salt and pepper and toss to coat. Transfer to the prepared baking sheet.

Roast, turning once halfway through, until the vegetables are tender and starting to brown, about 45 minutes.

For the vinaigrette: Meanwhile, in a small bowl, whisk together the oil, vinegar, mustard, honey, and shallot. Season to taste with salt and pepper.

Transfer the roasted vegetables to a serving bowl and toss with the vinaigrette. Serve warm.