Roasted vegetables are a great side when you have a few vegetables sitting around and no specific use for them. They develop a wonderful flavor on their own, but become amazing with this Orange Vanilla Vinaigrette. I had never actually thought of putting a sauce on roasted vegetables before. Orange Vanilla Vinaigrette combines orange, lemon, vanilla, olive oil, honey, and apple cider vinegar. Next time I may add half a vanilla bean, instead of the vanilla extract.
I roasted potatoes, carrots, mushrooms, and onions, because that is what I had on hand. Eggplant, zucchini, red potatoes, sweet potatoes, parsnips, and red onions would also work well. Roast the root vegetables together before adding the other vegetables. If you want them more crisp, increase the oven temperature to 425 degrees F.