Cider Maple Roasted Roots 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-MAPLE ROASTED ROOTS
This side dish is a wonderful wintry option for a holiday meal. You can prep the veggies (through Step 2) the day before.
Provided by lkb
Categories Carrot Side Dishes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Arrange racks in top and bottom thirds of oven. Preheat to 400 degrees F. Line 2 large rimmed baking pans with foil.
- Peel and trim carrots and parsnips, leaving about an inch of the carrot tops, if desired; slice each in half lengthwise--or quarter lengthwise if larger than 1 1/2 inches in diameter.
- Whisk together apple cider, cider vinegar, maple syrup, olive oil, black pepper, salt, and cayenne pepper in a very large bowl. Add carrots and parsnips and toss to coat. (This can be made to this point up to 1 day ahead. Cover bowl and refrigerate.)
- Divide vegetables and liquid evenly among prepared pans, spreading in a single layer. Roast, stirring twice and rotating pans between top and bottom racks once, until vegetables are tender and browned and liquid has evaporated, about 35 minutes. Garnish with additional fresh thyme.
Nutrition Facts : Calories 154.4 calories, Carbohydrate 29.8 g, Fat 3.9 g, Fiber 6.7 g, Protein 1.9 g, SaturatedFat 0.5 g, Sodium 143.1 mg, Sugar 13.5 g
CIDER-MAPLE ROASTED ROOTS
This side dish is a wonderful wintry option for a holiday meal. You can prep the veggies (through Step 2) the day before.
Provided by lkb
Categories Carrot Side Dishes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Arrange racks in top and bottom thirds of oven. Preheat to 400 degrees F. Line 2 large rimmed baking pans with foil.
- Peel and trim carrots and parsnips, leaving about an inch of the carrot tops, if desired; slice each in half lengthwise--or quarter lengthwise if larger than 1 1/2 inches in diameter.
- Whisk together apple cider, cider vinegar, maple syrup, olive oil, black pepper, salt, and cayenne pepper in a very large bowl. Add carrots and parsnips and toss to coat. (This can be made to this point up to 1 day ahead. Cover bowl and refrigerate.)
- Divide vegetables and liquid evenly among prepared pans, spreading in a single layer. Roast, stirring twice and rotating pans between top and bottom racks once, until vegetables are tender and browned and liquid has evaporated, about 35 minutes. Garnish with additional fresh thyme.
Nutrition Facts : Calories 154.4 calories, Carbohydrate 29.8 g, Fat 3.9 g, Fiber 6.7 g, Protein 1.9 g, SaturatedFat 0.5 g, Sodium 143.1 mg, Sugar 13.5 g
MAPLE ROASTED ROOT VEGETABLES
Holidays are coming up fast and I am beginning to think about dishes that compliment the season but fit with my lifestyle. Found this in Cooking Light Annual and plan to roll it out for Thanksgiving.
Provided by justcallmetoni
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450°.
- Combine first 6 ingredients in a 13 x 9-inch baking dish coated with cooking spray, tossing well to coat.
- Bake at 450° for 10 minutes. Stir in syrup.
- Bake an additional 20 minutes or until tender and golden, stirring after 10 minutes.
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- Combine olive oil, maple syrup, and apple cider vinegar into a small bowl or 1-cup measuring cup and whisk until smooth.
- Place the prepared root vegetables into a large mixing bowl. Pour the maple oil over the vegetables and toss until they're evenly coated.
- Spread the vegetables evenly between the two baking sheets. Ensure that none of the vegetables are too tightly packed together. There will be residual maple oil at the bottom of the bowl, so pour that over the vegetables and toss on pan until evenly coated. Sprinkle the vegetables with salt and pepper.
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- Preheat the oven to 425 degrees. Cut the squash in half, through the root end. Scoop out the seeds with a spoon. Lay the squash flat side down and cut vertically into 1/2 inch slices.
- In a large bowl whisk together the maple syrup, apple cider vinegar, olive oil, salt and pepper. Add the squash slices and toss until well coated.
- Place the slices on a parchment lined or greased sheet pan. Roast for 15-20 minutes or until slightly browned on the outside. Flip half way if desired.
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