Roasted Root Vegetables with Raspberry Vinegar
Why Roasted Vegetables Are a Holiday Must-Have
No matter what holidays you celebrate, roasted vegetables are the perfect accompaniment to your festive meals. Their vibrant colors, caramelized flavors, and ability to pair with nearly any main dish make them a crowd-pleaser that’s as versatile as it is delicious. This particular recipe for roasted root vegetables with raspberry vinegar elevates a simple side dish into something extraordinary. With a beautiful balance of earthy and tangy flavors, it’s sure to be a hit at any gathering.
A Flexible Recipe for All Root Vegetable Lovers
One of the best things about roasted vegetables is their adaptability. While this recipe highlights a delightful mix of rainbow carrots, parsnips, beets, sweet potatoes, and shallots, feel free to make it your own. Any combination of root vegetables will work beautifully—think rutabagas, turnips, or even red onions. The key is to cut them into similar sizes to ensure even cooking. This simple adjustment guarantees that every bite is tender and perfectly roasted.
Dietary Benefits Everyone Can Enjoy
This dish isn’t just packed with flavor; it’s also a great choice for diverse dietary needs. Being gluten-free and dairy-free makes it a safe option for those with allergies or sensitivities, while its vegan-friendly nature appeals to plant-based eaters. Additionally, this recipe is certified Kosher, ensuring it meets a wide range of dietary requirements without compromising on taste or quality.
The Secret Ingredients: Avocado Oil and Raspberry Vinegar
What sets this dish apart is the use of De La Rosa 613 Avocado Oil and Raspberry Vinegar. The avocado oil lends a light, buttery base that complements the vegetables’ natural sweetness, while the raspberry vinegar adds a bright, fruity tang in the final stages of roasting. This simple yet thoughtful flavor combination transforms a classic side dish into something truly special.
A Side Dish Worth Savoring
Whether you’re serving up a traditional feast or a modern plant-based spread, these roasted root vegetables are a guaranteed win. They’re colorful, nutrient-packed, and easy to prepare, making them a great addition to any holiday table. Garnish with fresh thyme, and you’ll have a dish that not only tastes amazing but looks stunning as well.
So, gather your favorite root vegetables, preheat the oven, and get ready to wow your guests with this delightful side dish!
Roasted Root Vegetables with Raspberry Vinegar
Ingredients
- 1 pound rainbow carrots , peeled, if large cut in half lengthwise
- 2 parsnips , peeled and cut in half
- 4 beets , peeled and cut in half or quarters depending on size
- 3 large shallots , peeled and cut in half
- 2 sweet potatoes , peeled and quartered
- 8 garlic cloves
- 4 thyme sprigs , plus more thyme leaves for serving
- 2 tablespoons De La Rosa 613 Avocado Oil
- Kosher salt and pepper to taste
- 3 tablespoons De La Rosa 613 Raspberry Vinegar
Instructions
- Preheat oven to 400° F.
- Place vegetables, garlic cloves, and thyme leaves in a roasting pan. Drizzle with olive oil, add salt and pepper, and toss to coat.
- Roast for 45 minutes, turning every 15 minutes. Add the vinegar over the top and continue to roast for another 10 minutes or until the vegetables are fork-tender. Remove the thyme sprigs.
- Serve on a serving dish garnished with fresh thyme leaves.
Nutrition
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