Cider Glazed Roasted Root Vegetables Recipes

CIDER VINAIGRETTE ROASTED ROOT VEGETABLES

Steps:

• Preheat the oven: Preheat the oven to 450°F.
• Toss the vegetables with vinegar, oil, and seasonings: In a large bowl (with enough room for all the vegetables), mix together the cider vinegar, olive oil, brown sugar, salt and pepper. Add the vegetables-the beets, carrots, sweet potatoes, parsnips, and onion-to the bowl and toss to combine.
• Roast the vegetables: Place vegetables in the oven and roast at 450°F for 35 to 40 minutes, turning the pans (and swapping bottom and top rack positions), halfway through roasting. Cook until the vegetables are well browned and caramelized around the edges.

CIDER-GLAZED ROASTED VEGETABLES

Steps:

• Combine apple cider, butter, thyme, salt and pepper.
• In a large bowl, toss together rutabaga, parsnips and half of apple cider mixture.
• Spread in a greased 9 x 13 glass baking dish. Cover with foil. Bake for 15 minutes at 425.
• Meanwhile, in a large bowl, toss together leeks, red peppers, fennel, garlic and remaining apple cider mixture.
• Spread in a separate greased 9 x 13 glass baking dish. Cover with foil Add to oven and bake for 30 minutes at 425.
• Uncover both pans, stir vegetables. Continue roasting, stirring occasionally, for 30 minutes or until tender, golden and almost no juices remain.
• Make ahead - let cool, cover and refrigerate. Add 1/4 cup apple cider and rehead in covered Dutch oven over medium heat for aout 15 minutes or heated through.