Roasted Vegetables with Orange Vanilla Vinaigrette

A recipe for Roasted Vegetables with Orange Vanilla Vinaigrette! Potatoes, carrots, mushrooms, and onions are roasted until tender, then paired with a citrus vanilla dressing.

Roasted vegetables are a great side option when you have a few vegetables sitting around and no specific use for them.

They develop a wonderful flavor in the oven simply by tossing with olive oil, salt, and pepper, but are especially perfect paired with this refreshing Orange Vanilla Vinaigrette.

I had never actually thought of putting a sauce on roasted vegetables before coming across the inspiration for this recipe over on A Sunshiny Day (no longer active).

A Few Tips

Cut the potatoes into pieces about 1 inch (2.5 centimeters thick). To keep the sizes fairly consistent, I cut the carrots in a similar size, the cremini mushrooms into quarters, and the onion into thick slices.

Remove any thick, woody pieces of the stem from the mushrooms.

The potato pieces and carrots take longer to cook, so they are roasted first for about 20 minutes before adding the other vegetables.

Very gently toss in the mushrooms and onions to keep from breaking apart the potatoes.

I roasted potatoes, carrots, mushrooms, and onions, because those are my favorites and usually what I have on hand. Eggplant, zucchini, red potatoes, sweet potatoes, parsnips, and other types of onions would also work well.

If the honey is too thick to stir, microwave for 10 to 20 seconds until just runny enough to blend into the vinaigrette.

If you don’t have vanilla beans available, substitute with about 1 teaspoon vanilla bean paste or 1-2 teaspoons vanilla extract.

Refrigerate the Orange Vanilla Vinaigrette for up to a week in an airtight container until ready to serve. The dressing will naturally separate fairly quickly.

Shake in a well-sealed jar for at least 10 seconds to blend back together immediately before pouring over the roasted vegetables.

The ratio of olive oil to apple cider vinegar and orange juice is based on personal preference. Adjust to taste as needed.

Add an additional sprinkling of salt and freshly ground black pepper if desired before serving. The vegetables are best served warm from the oven.

Looking for more recipes with vanilla?

Try my:

• Vanilla Orange Scones
• This Vanilla Bean Crème Brûlée
• Vanilla Whipped Sweet Potatoes

This recipe was originally posted in June 2013 and updated in January 2023.

Roasted Vegetables with Orange Vanilla Vinaigrette Recipe

Adapted from A Sunshiny Day

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5 from 5 votes

Roasted Vegetables with Orange Vanilla Vinaigrette

A recipe for Roasted Vegetables with Orange Vanilla Vinaigrette! Potatoes, carrots, mushrooms, and onions are roasted until tender, then paired with a citrus vanilla dressing.

Course Side Dish

Cuisine N/A

Keyword carrot, mushroom, onion, orange, potato, roasted vegetables, vanilla, vegetable, vinaigrette

Prep Time 15 minutes minutes

Cook Time 1 hour hour

0 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 6 Servings

Ingredients

Orange Vanilla Vinaigrette:

• 2/3 cup (160 milliliters) olive oil
• 1/3 cup (80 milliliters) orange juice
• 3 tablespoons (45 milliliters) apple cider vinegar
• 1 tablespoon (15 milliliters) honey
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 vanilla bean or 1 teaspoon vanilla bean paste or extract

Roasted Vegetables:

• 1 1/2 pounds (680 grams) Yukon gold potatoes cut into 1 inch cubes
• 8 ounces (227 grams) carrots peeled and cut into 1 inch (2.5 centimeter) pieces
• 1/4 cup (60 milliliters) Olive oil divided
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 10 ounces (283 grams) cremini mushrooms quartered
• 1 red onion peeled and cut into thick slices

Instructions

To make the Orange Vanilla Vinaigrette:

• In a medium bowl, blender, whisk together the olive oil, orange juice, vinegar, honey, salt, and pepper.
• Split the vanilla bean and scrape in the seeds (or whisk in the vanilla bean paste or extract.
• Adjust the seasonings to taste and transfer to a small sealable jar or cruet.
• Refrigerate until ready to serve. Shake 10-15 seconds to blend before pouring over salad.

To make the roasted vegetables:

• Preheat oven to 400˚F (200˚C). Grease a 9×13 inch (23×33 centimeter) baking dish with olive oil.
• In a large bowl, toss the potato and carrot pieces with 2 tablespoons (30 milliliters) of the olive oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper.
• Spread the coated potatoes and carrots in a single layer on the prepared baking dish.
• Roast in the preheated oven until almost tender and golden on the bottom, about 20 minutes.
• In the large bowl, toss the mushrooms and onions with the remaining 2 tablespoons (60 milliliters) olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
• Gently toss the coated mushrooms and onions with the sweet potatoes until evenly distributed.
• Place the baking dish back in the oven and cook until the vegetables are tender, another 20-30 minutes.
• Serve warm from the oven with the orange vanilla vinaigrette.