Cider Glazed Roasted Vegetables Recipes

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

Ingredients

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.

CIDER-GLAZED ROASTED VEGETABLES

Cider-Glazed Roasted Vegetables image

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

Ingredients

1 cup apple cider
1/4 cup butter, melted
4 teaspoons minced thyme
1 teaspoon salt
1/4 teaspoon pepper
1 rutabaga, peeled and cubed (2 lb., 3/4-inch)
4 parsnips, peeled and cubed (1-inch)
3 leeks, cut into 1-inch rounds (white and pale green)
2 red peppers, cut into 2-inch pieces
1 large fennel, cut into 2-inch pieces
1 head garlic, peeled and separated

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

Roasted Root Vegetables with Cider Vinaigrette image

Provided by Kelsey Nixon

Categories side-dish

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.

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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.
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