Roasted Vegetable Trio with Orange-Thyme Dressing is a classy, delicious side dish for any holiday meal.
As far as vegetables go, I think my favorite way to eat them is roasted. Name a veggie...it's probably delicious roasted! And this roasted vegetable side dish is divinely gorgeous for a holiday table.
It's really easy, just some simple chopping and slicing and whisking to mix up the dressing. When vegetables are hot, whether out of the oven or off of a grill, they absorb the flavors of a dressing or vinaigrette immediately. The sweetness of the caramelized vegetables pair so well with this tangy, herby dressing.
When vegetables are hot, just out of the oven, they absorb flavors of a dressing immediately.
I roast vegetables all through the fall and winter. I love that the oven allows them to caramelize and brings out the sweetness. Try my Roast Parsnips with Sage Butter.
Make sure to wash your acorn squash. When roasted the skin is tender enough to eat! No need to peel it. And the dark green, sometimes striated skin looks beautiful in the festive, colored mix.
Food Styling Tip:
As you'll see in the recipe, I've roasted the beets separately from the other vegetables. Not only do I really like roasting beets this way (wrapping in foil), it keeps them from "bleeding" or staining the other vegetables while cooking. The dish would not look quite as stunning on the plate if the beet juice had stained all of the other veggies. So you instantly become a talented food stylist by adding them just before serving!
Vegetable Trio With Orange-Thyme Dressing
Ingredients
- 3 medium beets greens removed
- 1 lb carrots peeled, cut into 2-inch lengths
- 1 (2-lb) acorn squash cut into 1-inch slices
- 1 clove garlic minced
- 4 tablespoon olive oil
- 1 teaspoon thyme leaves plus sprigs
- ¾ teaspoon kosher salt
- ½ teaspoon ground black pepper
- Zest and juice of 1 orange
- 2 to 4 tablespoon white wine vinegar
Instructions
- Heat oven to 375° F. Wrap beets in a double layer of aluminum foil, seal and then bake until soft, about 75 min.
- In a bowl, toss together carrots, squash, garlic, 2 tablespoon olive oil, several thyme sprigs and ½ teaspoon each salt and pepper. Transfer to a rimmed baking sheet. Roast alongside the beets until just tender and golden, 35 to 40 min. Peel skin from cooked beets by rubbing with a paper towel, then cut beets into 1-inch pieces. Set aside.
- Measure orange juice, then add enough vinegar to equal ⅔ cup. Whisk together juice, vinegar and ¼ teaspoon salt and drizzle in 2 tablespoon olive oil, whisking constantly. Add thyme leaves and zest. Place vegetables on a serving dish and add orange vinaigrette. Garnish with thyme.
Notes
As you'll see in the recipe, I've roasted the beets separately from the other vegetables. Not only do I really like roasting beets this way (wrapping in foil), it keeps them from "bleeding" or staining the other vegetables while cooking. The dish would not look quite as stunning on the plate if the beet juice had stained all of the other veggies. So you instantly become a talented food stylist by adding them just before serving!
Nutrition
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My favorite roasted turkey is simple yet flavorful. I use basic herbs and aromatics to make it delicious and the drippings make perfect gravy.
About Tara Teaspoon
I’ve been in the food publishing business for over 20 years, creating recipes & food-styling for magazines, books, television & advertising. Order my new cookbook & stick around for amazing things to eat.
Recipe by Tara Teaspoon. Food Stylist Jee Levin. Prop stylist Jen Everett. Originally Published in LHJ November 2009
Mary Bench says
This looks divine! Must try!
Julie says
Always looking for a new way to prepare root veggies in the fall. Plus I can use the dressing for salads and marinades. Super simple and tons of flavor.
Britney says
I'm all about the roasted vegetables!