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Roasted Vegetables with Orange Vanilla Vinaigrette on a white plate.
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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
Cook Time 1 hour
0 minutes
Total Time 1 hour 15 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.