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Roasted Root Vegetables with Cider Vinaigrette
THREE MANY COOKS19Ingredients
65Minutes
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Ingredients
US|METRIC
1 SERVINGS
- carrots (Medium, peeled and cut into large chunks)
- sweet potatoes (Medium, peeled and sliced thick)
- baking potatoes (or Medium boiling, sliced thick)
- new potatoes (halved)
- onions (Small, halved length- or crosswise*)
- shallots (Large, not peeled and halved lengthwise)
- turnips (Medium, 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 Tbsp. olive oil
- salt and ground black pepper
- 1 tsp. dried thyme leaves
- 2 cups apple cider
- 1 garlic clove
- 2 Tbsp. apple cider vinegar
- 2 Tbsp. Dijon mustard
- salt and ground black pepper
- 1/2 cup pure olive oil
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