No matter what vinaigrette-veggie combo I choose, the method is the same: Toss the vegetables in a small amount of vinaigrette—about 1/4 cup at most per pound of vegetables,
and let them hang out for five to 10 minutes to give them a chance to soak through.
Then use your hands to scoop them onto a parchment-lined baking sheet and roast at 400°F until caramelized and tender, about 15 to 20 minutes, depending on the veggies.
The type of vinaigrette I use depends on the vegetables I'm roasting. Because we eat a lot of salads in my house, I usually have a few jars of homemade vinaigrette in the fridge.
If not, I always have the ingredients to quickly whip one up. My favorite vinaigrette is a simple combination of chopped shallots, Dijon mustard, champagne vinegar, salt, pepper, and olive oil.
I combine everything but the oil and then drizzle in the oil slowly while whisking to emulsify the dressing.
My standard vinaigrette works well for just about anything, especially sweet potatoes and parsnips, which are already a little on the sweeter side.
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