Roasted Vegetables with Orange Vanilla Vinaigrette
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr
-
Total Time
1 hr 15 mins
-
Servings
6 Servings
-
Course
Side Dish
-
Cuisine
International
Roasted Vegetables with Orange Vanilla Vinaigrette
Report
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.
Share:
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.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
Other Recipes
You'll Also Love
Grilled Zucchini Boats with Quinoa & Basil Vinaigrette
American, International, Vegetarian, Vegan, gluten-free
5.0
(3 reviews)
