Apple Cider Roasted Veggies

Apple Cider Roasted Vegetables

Use organic ingredients whenever possible.

  • Author:
  • Yield: Serves 8 1x


Apple Cider Vinaigrette:

3 Tbsp avocado oil

3 Tbsp apple cider vinegar

1 1/2 tsp Dijon mustard

1 1/2 tsp raw honey

2 small shallot, finely chopped, peeled

Sea salt and ground black pepper to taste


1 Tbsp avocado oil

16 oz. (450 grams) parsnip, peeled

16 oz. (450 grams) carrots, peeled

16 oz. (450 grams) sweet potato, peeled

8 oz. (225 grams) onion, peeled

8 oz. (225 grams) beets, peeled

12 garlic cloves, peeled

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  • Preheat oven to 425 F.
  • Scrub and peel vegetables.
  • Cut vegetables into uniform sizes.
  • Peel garlic cloves.
  • Toss vegetables with 1 Tbsp olive oil, sea salt and pepper.
  • Heat low edged baking sheets (2 sheets needed) in oven for 5 minutes.
  • Place vegetables on sheets. Spreading vegetables out. Do not allow vegetables to touch.
  • Roast in oven approximately 10-15 minutes.
  • Turn vegetables over and continue to cook and additional 10-15 minutes.
  • Vegetables are done when easily pierced with a fork.
  • Toss vegetables in bowl with Apple Cider Vinaigrette and serve.


  • In a large mixing bowl, add all ingredients.
  • Whisk well to combine all ingredients.

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Apple Cider Roasted Veggies