Seasonal Roasted Root Vegetables with Lemon Caper Vinaigrette (Vegan, Gluten Free)

These Seasonal Roasted Root Vegetables are a delicious and hearty fall meal or side dish! Squash, potatoes, carrots, garlic, and herbs in a bright homemade dressing.

This is our absolute, hands down , ALL TIME FAVORITE meal!  Like out of anything we make.  We could eat this for a month straight and not get sick of it, its that good!  This recipe is adapted from Yotam Ottolengi‘s Roasted Root Vegetables from his Plenty Cookbook.  I added some extra veggies to the party and changed up the cooking time a bit!

These Fall Roasted Root Vegetables are warm, crisp, and have the easiest and most delicious dressing.  I’m a HUGE fan of homemade dressings- they transform anything you are cooking into something gourmet.  Homemade dressing is the secret to my LIFE-CHANGING Greek Pasta Salad.  And this dish is no exception!  While you can totally eat these veggies on their own, the bright tart dressing kicks these up a notch.

What’s In These Roasted Root Vegetables?

• Sweet Potato
• Yellow Potato
• Carrots
• Butternut squash
• Acorn Squash
• Red Onion
• Garlic
• An easy, homemade Lemon Caper Vinaigrette

We usually eat these over rice as a main dish, but you can serve as a side dish or over quinoa.  See my Perfect Quinoa in the Rice Cooker recipe for some hands-off quinoa cooking action!  This is a great use of fresh fall ingredients, but it is a light and tasty dish to serve all year round.

How do I make these Fall Roasted Root Vegetables?

• Preheat the oven to 425 degrees Fahrenheit.
• In a large bowl, add the olive oil, Herbes de Provance, salt, sweet potato, yellow potato, carrots, parsnips, butternut squash, acorn squash, and red onion.  Toss to combine, coating the vegetables in the oil and spices.  Place the vegetables on a large sheet pan.  Add the sprigs of rosemary to each side of the pan. Make a space in the middle, and place the head of garlic, facing up.
• Bake for 30 minutes.  After, carefully remove sheet pan from the oven and add the cherry tomatoes.  Return sheet pan to the oven to cook for an additional 10 minutes.
• To make the dressing, add all the ingredients to a pint sized mason jar and shake well to combine.
• After the vegetbales are done cooking, remove from oven and dress with the lemon caper vinaigrette.
• Serve hot over rice, quinoa, or riced cauliflower.

As always, if you make these roasted root vegetables be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

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Seasonal Roasted Root Vegetables with Lemon Caper Vinaigrette (Vegan, Gluten Free)

Kelly Jensen

These Seasonal Roasted Root Vegetables are a delicious and hearty fall meal or side dish! Squash, potatoes, carrots, garlic, and herbs in a bright homemade dressing.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 40 mins

Total Time 50 mins

Course Dinner

Cuisine American, Mediterranean

Servings 4

Ingredients

  

1x2x3x

For the Vegetables

• 1 tablespoon olive oil
• 1 teaspoon Herbes de Provance
• 1/4 teaspoon salt
• 1 sweet potato chopped into strips
• 2 yellow potatoes chopped into strips
• 2 carrots sliced into rounds
• 1 parsnip chopped
• 1 cup cubed butternut squash
• 1/2 acorn squash sliced
• 1 red onion
• 1 head garlic chopped in half
• 2 springs rosemary or 1 teaspoon dried
• 1 cup cherry tomatoes sliced

For the Lemon Caper Vinaigrette

• 3 tablespoons olive oil
• 2 lemons juiced
• 1 tablespoon maple syrup
• 1 tablespoon capers
• 1 tablespoon whole ground mustard

Instructions

 

• Preheat the oven to 425 degrees Fahrenheit.
• In a large bowl, add the olive oil, Herbes de Provance, salt, sweet potato, yellow potato, carrots, parsnips, butternut squash, acorn squash, and red onion. Toss to combine, coating the vegetbales in the oil and spices. Place the vegetables on a large sheet pan. Add the sprigs of rosemary to each side of the pan. Make a space in the middle, and place the head of garlic, facing up.
• Bake for 30 minutes. After, carefully remove sheet pan from the oven and add the cherry tomatoes. Return sheet pan to the oven to cook for an additional 10 minutes.
• To make the dressing, add all the ingredients to a pint sized mason jar and shake well to combine.
• After the vegetbales are done cooking, remove from oven and dress with the lemon caper vinaigrette.
• Serve hot over rice, quinoa, or riced cauliflower.

Notes

This recipe was adapted from Yotam Ottolenghi's Plenty cookbook, Roasted Root Vegetables!

Keyword acorn squash, butternut squash, Capers, Carrots, Garlic, How to Cook Fall Vegetables, Lemon Juice, Red Onion, Roasted Root Vegetables

Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!

Do you have a favorite way to cook root vegetables?  Let me know in the comments below!