On Friday I received the very first copy of my first cookbook. I had been anticipating that moment literally for years! I wasn’t expecting it which made the experience that much sweeter. Writing a book is so. much. work. To finally hold a finished copy in my hands was a feeling that I’ll never forget. I shed happy tears all day long as I continued to flip through it over and over again – it’s SO beautiful! Sara Remington really outdid herself with the photos.


I’m thrilled to be able to share another recipe from Kitchen Confidence that would be perfect as a side dish for a holiday meal. My Roasted Root Vegetables with Cider Vinaigrette are a gorgeous compliment to a warm winter menu and best of all, so easy to make. I think the cider vinaigrette is what really makes this recipe special, and a little different from the other roasted root vegetable recipes you’ve made in the past.


Have you started thinking about what your Christmas menu will look like this year? I’m headed home for the holidays and we always go over the top for Christmas dinner. I can’t wait!


Also, you can pre-order my book here.  The official release date is February 11.  I can’t wait for you all to hold it in your hands- thank you for all of the support!



Roasted Root Vegetables with Cider Vinaigrette


SERVES 4 • PREP 20 minutes • COOK 45 minutes


¼ cup extra-virgin olive oil
1 large sweet potato, peeled, halved lengthwise, and cut crosswise into 1-inch pieces
2 large carrots, sliced into ½-inch-thick rounds
2 large parsnips, peeled and sliced into ½-inch-thick rounds
1 medium red onion, cut into 1-inch-thick wedges
5 garlic cloves, smashed
1 tablespoon fresh thyme leaves, chopped
Kosher salt and cracked black pepper


2 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1 small shallot, finely chopped
Kosher salt and cracked black pepper


1. For the vegetables: Preheat the oven to 425°F. Put the oven rack in the top third of the oven. Line a baking sheet with foil or grease with olive oil.


2. In a large bowl, combine the oil, sweet potato, carrots, parsnips, onion, garlic, and thyme. Season liberally with salt and pepper and toss to coat. Transfer to the prepared baking sheet.


3. Roast, turning once halfway through, until the vegetables are tender and starting to brown, about 45 minutes.


4. For the vinaigrette: Meanwhile, in a small bowl, whisk together the oil, vinegar, mustard, honey, and shallot. Season to taste with salt and pepper.


5. Transfer the roasted vegetables to a serving bowl and toss with the vinaigrette. Serve warm.

Permalink | Posted in: Cookbook, Kitchen Confidence, Side Dish

4 Responses to “Recipe from my Cookbook: Roasted Root Vegetables with Cider Vinaigrette”

  1. B says:

    I just made this recipe (tweaked a bit based on what I had on hand) and thought it was great.

    I was wondering if I could post the recipe on a cooking board I participate on — of course would give credit to you and your new book (can’t wait to get it!)


  2. Annie says:

    Ohmygosh this looks amazing. I am making this tonight as a test run for Christmas dinner!

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