Cider Glazed Roasted Vegetables Recipes
CIDER-GLAZED ROASTED ROOT VEGETABLES
Categories Vegetable Roast Christmas Thanksgiving Carrot Parsnip Winter Rutabaga Christmas Eve Calvados Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 7
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.
CIDER-GLAZED ROASTED VEGETABLES
Make and share this Cider-Glazed Roasted Vegetables recipe from Food.com.
Provided by keeney
Categories < 60 Mins
Time 1h
Yield 10 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 95, Fat 4.9, SaturatedFat 3, Cholesterol 12.2, Sodium 303.6, Carbohydrate 12.2, Fiber 2.8, Sugar 4.3, Protein 1.8
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.
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- Preheat oven to 425°. Toss together first 5 ingredients in a large bowl. Add thyme and next 3 ingredients; toss. Arrange vegetable mixture in a single layer on 2 lightly greased (with cooking spray) jelly-roll pans.
- Bake at 425° for 35 to 40 minutes or until vegetables are tender and browned, stirring after 20 minutes.
- Meanwhile, bring apple cider and next 2 ingredients to a boil in a medium saucepan over high heat. Boil, stirring occasionally, 30 minutes or until reduced to 1/3 cup.
- Transfer roasted vegetables to a large bowl, and toss with apple cider mixture. Sprinkle with fresh parsley.
CIDER-GLAZED ROASTED ROOT VEGETABLES RECIPE - BON APPéTIT
2003-01-01 Preheat oven to 425°F. Using 1/2 tablespoon butter, generously coat 17x12x1-inch heavy rimmed baking sheet. Arrange carrots, parsnips, and …
From bonappetit.com
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5/5 (5)Servings 6
- 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.
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