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Recipes With Roasted Root Vegetables

How to enjoy winter's produce with super-easy recipes

Roasted Root Vegetables

Roasted carrots, sweet potatoes and winter squash make a colorful and delicious meal. —

Roasted Root Vegetables

Serves 8

If you want to use large onions rather than the small ones suggested below, leave the root ends intact and halve the onion lengthwise, cutting each half into 4 to 6 wedges.

A generous 8 cups of any combination of the following.

  • Medium carrots, peeled and cut into large chunks
  • Medium sweet potatoes, peeled and sliced thick
  • Medium boiling or baking potatoes, sliced thick
  • New potatoes, halved
  • Small onions, halved length- or crosswise (see note above)
  • Large shallots, not peeled and halved lengthwise
  • Medium turnips, peeled and sliced thick
  • Rutabagas, peeled, halved or quartered, depending on size, and sliced thick
  • Winter squash, peeled, seeded and cut into 2-inch chunks
  • Parsnips, peeled and cut into large chunks
  • 3 tablespoons olive oil
  • Salt and ground black pepper
  • 1 teaspoon dried thyme leaves

If heating element is below the oven floor, adjust oven rack on lowest position and heat oven to 450 degrees, and proceed with recipe, roasting vegetables until golden brown on one side, 25 to 30 minutes. Toss vegetables of choice with oil, thyme, and salt and pepper to taste. Turn onto a large-lipped cookie sheet (12-by-18-inch) that has been coated with vegetable cooking spray, making sure that the vegetables are on their flat side (if they have a flat side).

If heating element is above the oven floor, set pan on lowest rack in cold oven. Turn oven on to 425 degrees and roast until cut sides are caramel brown in color, about 20 minutes. Turn vegetables over; continue to cook until just tender, about 5 minutes longer.

Apple Cider Vinaigrette

Makes about 1 cup

Here's a great way to use up apple cider. You can also substitute 1/3 cup of apple juice concentrate for the reduced apple cider.

  • 2 cups apple cider
  • 1 garlic clove
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Dijon mustard
  • Salt and ground black pepper
  • 1/2 cup pure olive oil

Bring apple cider to boil in large saucepan over medium-high heat; continue to boil until cider is reduced to a thin syrup consistency (1/3 cup), 8 to 10 minutes. Transfer reduced cider to a 2-cup Pyrex measuring cup. Whisk in garlic, vinegar, mustard and a sprinkling of salt and pepper. Slowly whisk in olive oil to make a thick emulsified dressing. Serve. (Can be refrigerated for several days.)

AARP food expert Pam Anderson is a best-selling cookbook author and blogger at

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