Cider Roasted Vegies Recipes

ROASTED ROOT VEGETABLES WITH CIDER VINAIGRETTE

Roasted Root Vegetables with Cider Vinaigrette image

Provided by Kelsey Nixon

Time 1h

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 teaspoon Dijon mustard
1 teaspoon honey
1 small shallot, finely chopped
Kosher salt and cracked black pepper
1/4 cup extra-virgin olive oil
1 large sweet potato, peeled, halved lengthwise, and cut crosswise into 1-inch pieces
2 large carrots, sliced into 1/2-inch-thick rounds
2 large parsnips, peeled and sliced into 1/2-inch-thick rounds
1 medium red onion, cut into 1-inch-thick wedges
5 garlic cloves, smashed
1 tablespoon fresh thyme leaves, chopped
Kosher salt and cracked black pepper
2 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar

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-ROASTED VEGETABLES

Cider-Roasted Vegetables image

Make and share this Cider-Roasted Vegetables recipe from Food.com.

Provided by figaro8895

Categories Vegetable

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 lbs beets, peeled and cut into wedges
1 1/2 lbs parsnips, peeled and cut into 2-inch chunks
1 1/2 lbs baby carrots, peeled or 1 1/2 lbs carrots, cut into 2-inch chunks
4 tablespoons brown sugar
4 tablespoons olive oil
2 tablespoons apple cider vinegar
1 lb shiitake mushrooms or 1 lb cremini mushroom, cleaned and stemmed

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.

Nutrition Facts : Calories 237.2, Fat 7.5, SaturatedFat 1, Sodium 147.9, Carbohydrate 41.5, Fiber 9.8, Sugar 23, Protein 4.3

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