Cider Roasted Vegetables Recipes

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CIDER-ROASTED CARROTS AND PARSNIPS



Cider-Roasted Carrots and Parsnips image

These two root vegetables blend for a side dish with enough character to hold the spotlight next to grilled or roasted meat, poultry, or fish. The hint of vinegar, Dijon, honey, and thyme will make you forget it's actually good for you. Skip-a-step by lining the vegetable roasting pan with aluminum foil. To line the pan fast, turn pan upside down and press sheet of aluminum foil around it. With aluminum foil, you can use either shiny side up or dull side up. Remove the aluminum foil. Turn over, drop foil inside. Crimp edges and you're ready to cook. After the meal there is no extra cleanup. Just toss the foil.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Yield 8

Number Of Ingredients 10

Reynolds Wrap® Aluminum Foil
⅔ cup apple cider
2 tablespoons olive oil
2 tablespoons apple cider vinegar
2 tablespoons coarse-grain Dijon mustard
2 tablespoons honey
2 teaspoons chopped fresh thyme
¼ teaspoon salt
1 ½ pounds carrots, peeled and cut into sticks
1 ½ pounds parsnips, peeled and cut into sticks

Steps:

  • Preheat the oven to 400 degrees F. Line a roasting pan with Reynolds Wrap® Aluminum Foil; set aside. In a very large bowl whisk together the apple cider, oil, vinegar, mustard, honey, thyme, and salt. Add carrots and parsnips and toss to coat. Transfer vegetables and liquid to the prepared roasting pan; spread in an even layer.
  • Roast, uncovered, for 35 minutes or until vegetables are tender and liquid has evaporated, stirring twice during roasting. Makes 8 servings.

Nutrition Facts : Calories 161 calories, Carbohydrate 31.2 g, Fat 4.1 g, Fiber 6.7 g, Protein 2 g, SaturatedFat 0.5 g, Sodium 211.3 mg, Sugar 15.1 g

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.

APPLE CIDER ROASTED ROOT VEGETABLES



Apple Cider Roasted Root Vegetables image

These Apple Cider Roasted Root Vegetables are crispy on the outside, soft on the inside with a rich caramelized flavour.

Provided by Elaine

Categories     Sides

Time 50m

Number Of Ingredients 9

Root vegetables,
olive oil for drizzling
salt and pepper to taste
2 tbsp olive oil
2 tbsp apple cider vinegar
1 tsp Dijon mustard
1 tsp honey
1 small shallot, (finely chopped)
sea salt and pepper to taste

Steps:

  • Heat oven to 425°F.
  • Scrub and cut the vegetables into uniform sizes.
  • Peel the garlic cloves.
  • Toss the vegetables and the whole garlic cloves with a little olive oil and sprinkle with sea salt and pepper.
  • Heat a baking sheet with low edges in the oven for about 4 - 5 minutes.
  • Arrange the vegetables on the sheet so they are spaced apart and not touching one another.
  • Roast for 20 - 30 minutes, turning half way through the cooking time until vegetables are easily pierced with a fork.
  • Meanwhile, whisk the vinaigrette ingredients.
  • Toss the hot roasted vegetables with the vinaigrette and serve immediately.

Nutrition Facts : Calories 74 kcal, Carbohydrate 2 g, Fat 7 g, Sodium 15 mg, Sugar 1 g, ServingSize 1 serving

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

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

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

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-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

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

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