Roasted Vegetables with Orange Vanilla Vinaigrette
User Reviews
5
10 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
6 Servings
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Course
Side Dish
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Cuisine
International
Roasted Vegetables with Orange Vanilla Vinaigrette
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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.
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Ingredients
Orange Vanilla Vinaigrette:
- 2/3 cup olive oil 160 milliliters
- 1/3 cup orange juice 80 milliliters
- 3 tablespoons apple cider vinegar 45 milliliters
- 1 tablespoon honey 15 milliliters
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper freshly ground
- 1 vanilla bean or 1 teaspoon vanilla bean paste or extract
Roasted Vegetables:
- 1 1/2 pounds Yukon Gold potatoes cut into 1 inch cubes, 680 grams
- 8 ounces carrot peeled and cut into 1 inch (2.5 centimeter) pieces, 227 grams
- 1/4 cup olive oil divided
- 1 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
- 10 ounces cremini mushrooms quartered, 283 grams
- 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
10 reviews
Excellent
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