Roasted Vegetables with Orange Vanilla Vinaigrette

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 paired with this Orange Vanilla Vinaigrette. I had never actually thought of putting a sauce on roasted vegetables before. The 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.

Roasted Vegetables with Orange Vanilla Vinaigrette

Adapted from A Sunshiny Day

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Roasted Vegetables with Orange Vanilla Vinaigrette

Course Side Dish

Cuisine N/A

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

Prep Time 20 minutes

Cook Time 1 hour

0 minutes

Total Time 1 hour 20 minutes

Servings 4 -6 Servings

Ingredients

• 3 medium potatoes cut into 1 inch cubes
• 3 carrots peeled and cut into 1 inch pieces
• 1 medium onion sliced
• 8 ounces mushrooms quartered
• Olive oil
• Salt and pepper to taste

Orange Vanilla Vinaigrette:

• 1/2 lemon juiced
• 1 small orange peeled and sliced
• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon vanilla extract
• 1 teaspoon honey
• salt and pepper to taste

Instructions

• Preheat oven to 400 degrees F. Grease a large, oven safe skillet.
• In a medium bowl, combine potatoes and carrots. Lightly drizzle with olive oil, tossing to coat. Season with salt and pepper. Pour into prepared skillet, arranging in a single layer. Place in preheated oven and cook for 30 minutes.
• In the same medium bowl, combine onion and mushrooms. Lightly drizzle with olive oil, tossing to coat. Season with salt and pepper. After 30 minutes of roasting, add coated onions and mushrooms to the skillet, gently stirring to combine and arrange in a single layer.
• Place skillet back in oven and cook until root vegetables are tender, onions are crisp, and mushrooms darken, 20-30 minutes.
• To prepare the vinaigrette: In a blender, add lemon juice, orange slices, olive oil, apple cider vinegar, vanilla, honey, salt, and pepper. Blend until smooth. Refrigerate until ready to use.