Apple Glazed Root Vegetables Recipes

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ROASTED VEGETABLES WITH BALSAMIC GLAZE



Roasted Vegetables with Balsamic Glaze image

Provided by Trisha Yearwood

Categories     side-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 17

2 large sweet onions, peeled and cut into quarters
2 sweet potatoes, peeled and cut into 1-inch pieces
8 ounces Brussels sprouts, trimmed and halved
1/2 medium butternut squash, peeled and diced
8 ounces carrots, peeled and cut on the bias into 1-inch slices
8 ounces fingerling potatoes, halved
1 head garlic, cloves separated and left unpeeled
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup vegetable broth
1/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons honey
2 teaspoons country Dijon mustard (see Cook's Note)
1 teaspoon lemon juice
Kosher salt and freshly ground black pepper

Steps:

  • For the roasted vegetables: Preheat the oven to 400 degrees F.
  • In a large bowl, toss the onions, sweet potatoes, Brussels sprouts, butternut squash, carrots, fingerling potatoes and garlic with the oil, salt and pepper on a large jelly roll pan. Spread the vegetables in an even layer and roast, stirring once halfway through, until tender, 40 to 45 minutes. Remove the garlic from the skins before serving.
  • For the glaze: Meanwhile, in a small saucepan, combine the vegetable broth, oil, vinegar, honey, mustard, lemon juice and some salt and pepper. Cook over low heat until the glaze is reduced by half, about 10 minutes. Serve over the vegetables or as a dipping sauce.

CIDER-GLAZED ROASTED ROOT VEGETABLES



Cider-Glazed Roasted Root Vegetables image

Categories     Vegetable     Roast     Christmas     Thanksgiving     Carrot     Parsnip     Winter     Rutabaga     Christmas Eve     Calvados     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 7

3 tablespoons butter
12 ounces carrots (about 2 large), peeled, cut into 2x1/3-inch sticks
12 ounces parsnips (about 3 large), peeled, cut into 2x1/3-inch sticks
12 ounces rutabagas (about 2 medium), peeled, cut into 2x1/3-inch sticks
1 cup sparkling apple cider
2 tablespoons Calvados (apple brandy) or other brandy
1 tablespoon minced fresh parsley

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.

SLOW-COOKER GLAZED ROOT VEGETABLES



Slow-Cooker Glazed Root Vegetables image

Slow cooked root veggies glazed with honey and olive oil turn into a wonderful side dish.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 4h20m

Yield 9

Number Of Ingredients 10

6 medium carrots, cut diagonally into 1-inch pieces
4 medium parsnips, peeled, cut diagonally into 1-inch pieces
2 medium red onions, cut into thin wedges
2 medium dark-orange sweet potatoes (about 1 lb), peeled, cut into 1-inch pieces (3 cups)
3 tablespoons honey
1 tablespoon olive oil
5 teaspoons chopped fresh thyme leaves
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon white balsamic vinegar

Steps:

  • Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix carrots, parsnips and onions. Top with sweet potatoes.
  • In small bowl, mix honey, oil, 2 teaspoons of the thyme, the salt and pepper. Pour over vegetables; stir to coat.
  • Cover; cook on Low heat setting 4 to 5 hours or until vegetables are tender. Just before serving, add vinegar; stir gently. Sprinkle with the remaining 3 teaspoons thyme.

Nutrition Facts : Calories 120, Carbohydrate 25 g, Fiber 4 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 310 mg

OVEN-ROASTED ROOT VEGETABLES & APPLES



Oven-Roasted Root Vegetables & Apples image

Experience the delicious flavor of this Oven-Roasted Root Vegetables & Apples dish. This savory Oven-Roasted Root Vegetables & Apples is a guaranteed hit!

Provided by My Food and Family

Categories     European

Time 55m

Yield 8 servings, 3/4 cup each

Number Of Ingredients 7

5 carrots (1/2 lb.), peeled
1 lb. parsnips, peeled, diagonally sliced
1/4 cup KRAFT Zesty Italian Dressing
1 tsp. orange zest
1/4 tsp. ground red pepper (cayenne)
2 Gala apples, each cut into 8 wedges
1/2 cup KRAFT Shredded Parmesan Cheese

Steps:

  • Heat oven to 425ºF.
  • Cut carrots lengthwise, then crosswise in half; place in large bowl. Add parsnips.
  • Mix dressing, orange zest and red pepper until blended. Drizzle over vegetables; toss to evenly coat. Spread onto rimmed baking sheet sprayed with cooking spray.
  • Bake 20 min.
  • Add apples and cheese to baking sheet; stir to combine. Bake 15 to 20 min. or until vegetables and apples are tender.

Nutrition Facts : Calories 120, Fat 3.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 3 g

ROASTED ROOT VEGETABLES WITH APPLE JUICE



Roasted Root Vegetables with Apple Juice image

Categories     Fruit     Side     Roast     Christmas     Thanksgiving     Vegetarian     High Fiber     Wheat/Gluten-Free     Apple     Carrot     Parsnip     Turnip     Sweet Potato/Yam     White Wine     Fall     Rutabaga     Christmas Eve     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 8

3 cups apple juice
1 cup semisweet white wine (such as Gewürztraminer or Riesling)
3 tablespoons butter
1 1/4 pounds turnips
1 1/4 pounds parsnips
1 1/4 pounds carrots
1 1/4 pounds red-skinned sweet potatoes (yams)
1 1/4 pounds rutabagas

Steps:

  • Boil apple juice and wine in heavy large saucepan until reduced to 3/4 cup, about 30 minutes. Whisk in butter.
  • Preheat oven to 425°F. Peel and cut vegetables into 1/2-inch pieces. Divide between 2 large roasting pans. Pour apple juice mixture over vegetables. Sprinkle with salt and pepper. Toss to coat. Roast until vegetables are tender and golden, stirring occasionally, about 40 minutes.

HONEY GLAZED ROOT VEGETABLES



Honey Glazed Root Vegetables image

Great during autumn harvest -- the carrots, parsnips and rutabaga are combined with this fragrant honey glaze.

Provided by Allrecipes Member

Yield 8

Number Of Ingredients 10

5 medium (blank)s carrots
5 each parsnips
1 rutabaga
1 ½ cups water
1 ½ cups apple juice
⅓ cup canola margarine
⅓ cup creamed or liquid honey
1 ½ teaspoons chopped fresh thyme
⅛ teaspoon nutmeg
⅛ teaspoon pepper

Steps:

  • Peel and cut vegetables into 3-inch julienne strips.
  • In a large saucepan combine vegetables, water and apple juice, cover, cook until tender (45 - 55 minutes). Drain.
  • Add butter, honey, thyme, nutmeg and pepper to saucepan, melt butter and honey over medium heat. Return vegetables to the saucepan and cook over medium heat, uncovered, stirring until glazed, about 6 minutes.

Nutrition Facts : Calories 230.6 calories, Carbohydrate 40.5 g, Fat 7.9 g, Fiber 6.7 g, Protein 2.1 g, SaturatedFat 1.4 g, Sodium 111.4 mg, Sugar 25.4 g

ROASTED WINTER ROOT VEGETABLES WITH APPLE CIDER



Roasted Winter Root Vegetables With Apple Cider image

From Bon Appetit November 1997. This would be the perfect side dish for the Thanksgiving meal! To be honest, I substitute another root vegetable for the turnips; i.e, kohlrabi, potatoes, celeriac, etc.

Provided by COOKGIRl

Categories     Yam/Sweet Potato

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 9

3 cups apple cider (or apple juice)
1 cup semisweet white wine (Riesling or Gewurztraminer)
3 tablespoons butter
1 1/4 lbs turnips
1 1/4 lbs parsnips
1 1/4 lbs carrots
1 1/4 lbs yams
1 1/4 lbs rutabagas (swede)
salt and pepper

Steps:

  • Combine the apple cider and wine in a heavy saucepan and reduce to 3/4 cup. This will take about 30 minutes.
  • Whisk in the butter until smooth.
  • Preheat oven to 425°F.
  • Peel all the vegetables and cut in to 1/2 inch pieces.
  • Use the largest roast pan you own (or use two roasting pans and divide the vegetables). Pour the prepared apple cider/wine mixture over the vegetables. Stir to coat.
  • Sprinkle with salt and pepper.
  • Roast the vegetables until they are tender and golden, stirring occasionally and cook approximately 40 minutes.

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