Cider Roasted Vegetables Recipes

APPLE CIDER ROASTED ROOT VEGETABLES

Steps:

• Preheat oven to 450 degrees. In a large bowl, combine all ingredients and toss to coat evenly. Line a baking sheet with parchment and evenly spread the vegetables in a single layer. This will ensure that your vegetables cook evenly and get crispy. Cook for 30 minutes or until vegetables are evenly roasted.

CIDER-ROASTED VEGETABLES

Steps:

• Heat oven to 450°F
• Place the vegetables in two small roasting pans.
• In a medium bowl, whisk together the brown sugar, oil, and vinegar.
• Pour over the vegetables and toss to coat well. Cook until tender, about 1 hour, stirring halfway.
• Add the mushrooms during the last 10 minutes, toss to coat well, and finish roasting.
• Season to taste with salt and freshly ground pepper.

APPLE CIDER ROASTED ROOT VEGETABLES

Steps:

• Heat oven to 425°F.
• Scrub and cut the vegetables into uniform sizes.
• Peel the garlic cloves.
• Toss the vegetables and the whole garlic cloves with a little olive oil and sprinkle with sea salt and pepper.
• Heat a baking sheet with low edges in the oven for about 4 - 5 minutes.
• Arrange the vegetables on the sheet so they are spaced apart and not touching one another.
• Roast for 20 - 30 minutes, turning half way through the cooking time until vegetables are easily pierced with a fork.
• Meanwhile, whisk the vinaigrette ingredients.
• Toss the hot roasted vegetables with the vinaigrette and serve immediately.

ROASTED ROOT VEGETABLES WITH CIDER VINAIGRETTE

Steps:

• For the vegetables: Preheat the oven to 425 degrees F. Put the oven rack in the top third of the oven. Line a baking sheet with foil or grease with olive oil.
• In a large bowl, combine the oil, sweet potato, carrots, parsnips, onion, garlic, and thyme. Season liberally with salt and pepper and toss to coat. Transfer to the prepared baking sheet.
• Roast, turning once halfway through, until the vegetables are tender and starting to brown, about 45 minutes.
• For the vinaigrette: Meanwhile, in a small bowl, whisk together the oil, vinegar, mustard, honey, and shallot. Season to taste with salt and pepper.
• Transfer the roasted vegetables to a serving bowl and toss with the vinaigrette. Serve warm.

CIDER-GLAZED ROASTED ROOT VEGETABLES

Steps:

• Preheat oven to 425°F. Using 1/2 tablespoon butter, generously coat 17x12x1-inch heavy rimmed baking sheet. Arrange carrots, parsnips, and rutabagas in single layer on baking sheet. Drizzle cider over vegetables. Dot with remaining 2 1/2 tablespoons butter. Sprinkle with salt and pepper. Cover tightly with foil and bake until vegetables are almost crisp-tender, about 25 minutes. Stir vegetables to coat with juices. Bake uncovered until vegetables are tender and juices are almost evaporated, about 20 minutes. Drizzle Calvados over vegetables and toss to coat.
• Transfer mixture to serving bowl. Toss with parsley. Season to taste with salt and pepper and serve immediately.