Roasted Winter Vegetables With Creamy Vinaigrette

Roasted Winter Vegetables With Creamy Vinaigrette
Roasting vegetables brings out their natural flavors, while adding deep, caramelized sweetness. Victoria de la Maza
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This is a sensational, flavorful, and hands-off way to cook all kinds of vegetables. Play with what’s in season; just make sure to chop or dice everything to the same size so that they cook evenly. I salt them lightly in the beginning, as roasting vegetables naturally brings out their flavor, and I find that it’s better to taste at the end and adjust as needed.

Serves 4 to 6 as a side dish
  • 1 1/2 pound parsnips (about 4 to 5), peeled and cut into 2-by-1/2-inch strips
  • 1 pound carrots, peeled and cut into 2-by-1/2-inch strips
  • 1/2 pound Yukon gold potatoes, cut into 6 to 8 wedges
  • 1 Spanish or red onion, peeled and cut into 8 wedges
  • 1/4 cup olive oil
  • 4 to 6 sprigs fresh thyme
  • Salt and freshly ground pepper to taste
For the Vinaigrette
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon mayonnaise
  • 1 teaspoon Dijon mustard
  • 4 tablespoons capers, drained
Preheat the oven to 350 degrees F.
Victoria de la Maza
Victoria de la Maza
Author
Victoria de la Maza is an award-winning cookbook author, columnist, and international TV host. Passionate about great food, she combines American traditions with her European heritage to create classic-with-a-twist recipes and ideas for stylish entertaining at home. Subscribe to her weekly newsletter, "Diary of a Serial Hostess,” at VictoriaDeLaMaza.substack.com
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