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.
1vanilla beanor 1 teaspoon vanilla bean paste or extract
Roasted Vegetables:
1 1/2pounds(680 grams) Yukon gold potatoescut into 1 inch cubes
8ounces(227 grams) carrotspeeled and cut into 1 inch (2.5 centimeter) pieces
1/4cup(60 milliliters) Olive oildivided
1teaspoonsalt
1/2teaspoonfreshly ground black pepper
10ounces(283 grams) cremini mushroomsquartered
1red onionpeeled 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.