Cider Vinaigrette Roasted Root Vegetables - Recipe - Harvest Connection | New York

Ingredients

• ¼ cup apple cider vinegar
• ½ cup extra virgin olive oil
• 3 tablespoons dark brown sugar
• ¼ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon fresh thyme
• 4 medium beets, peeled and thickly sliced
• 4 medium carrots, peeled and sliced lengthwise into 1 to 2-inch long sticks
• 3 medium sweet potatoes, sliced lengthwise into 1 or 2-inch long sticks
• 4 medium parsnips, sliced lengthwise into 1 or 2-inch long sticks
• 1 large red onion, thickly sliced