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Autumn Roast Vegetables with Rosemary-Orange Vinaigrette

Autumn Roast Vegetables with Rosemary-Orange Vinaigrette

These Autumn Roast Vegetables with Rosemary-Orange Vinaigrette are a perfect mix of all of the best elements of the season.  While the dish takes a bit of time to roast, the hands-on time is quite minimal, making it a perfect fit for a day around the house or an evening with more time.

Autumn Roast Vegetables with Rosemary-Orange Vinaigrette


For the vegetables:

  • 1 red bell pepper chopped in large pieces
  • 1 lb Brussels sprouts trimmed and halved if large
  • 1 small onion in large chunks
  • 1 lb small Yukon gold potatoes chopped
  • 2 oranges thinly sliced
  • 1 T olive oil
  • Salt and pepper

For the vinaigrette:

  • 1 T olive oil
  • 1/8-1/4 t crushed red pepper flakes use to taste
  • 2 t fresh rosemary minced
  • 2 T golden raisins
  • 1/4 c orange juice
  • 1 t Dijon mustard
  • 2 T apple cider vinegar
  • 1/4 t salt
  • 1/4 t black pepper


  1. Heat oven to 450. Place all vegetables on a large baking sheet. Toss with the olive oil and top with the salt and pepper. Lay orange slices on top of vegetables. Roast for 20 minutes, toss and roast for 20-15 more minutes.

For the Sauce:

  1. Heat the oil over medium high heat. Add the pepper flakes, rosemary and raisins and saute for about 1 minute. Add remaining ingredients and reduce heat to low. Simmer until the sauce begins to reduce a bit, 3-5 minutes. Set aside.
  2. Toss the cooked vegetables with the vinaigrette and serve immediately.

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