CIDER VINAIGRETTE ROASTED ROOT VEGETABLES
Roasted root vegetables are one of the easiest side dishes you can make. Toss garnet sweet potatoes, parsnips, carrots, and beets in an apple cider vinaigrette and roast until tender and caramelized. Great for holidays or cozy weeknights!
Provided by Elise Bauer
Categories Side Dish Make-ahead
Time 1h5m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven: Preheat the oven to 450°F.
- Toss the vegetables with vinegar, oil, and seasonings: In a large bowl (with enough room for all the vegetables), mix together the cider vinegar, olive oil, brown sugar, salt and pepper. Add the vegetables-the beets, carrots, sweet potatoes, parsnips, and onion-to the bowl and toss to combine.
- Roast the vegetables: Place vegetables in the oven and roast at 450°F for 35 to 40 minutes, turning the pans (and swapping bottom and top rack positions), halfway through roasting. Cook until the vegetables are well browned and caramelized around the edges.
Nutrition Facts : Calories 240 kcal, Carbohydrate 28 g, Cholesterol 0 mg, Fiber 5 g, Protein 2 g, SaturatedFat 2 g, Sodium 98 mg, Sugar 13 g, Fat 14 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g
CIDER-ROASTED CARROTS AND PARSNIPS
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
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
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-ROASTED VEGETABLES
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
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
APPLE CIDER ROASTED ROOT VEGETABLES
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
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
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.
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 VEGETABLE SALAD WITH APPLE CIDER VINAIGRETTE
Southern Living: to make ahead store roasted vegetables in a zip-top plastic freezer bag or an airtight container in the fridge. Before serving, return to room temperature and check seasoning.
Provided by gailanng
Categories Vegetable
Time 3h15m
Yield 8-10 serving(s)
Number Of Ingredients 21
Steps:
- APPLE CIDER VINAIGRETTE: Combine all ingredients in a glass jar with a tight-fitting lid. Cover with lid, and shake well. Shake jar again just before serving.
- MAKE-AHEAD TIP: Store the vinaigrette in an airtight container or jar. When it's ready to serve, shake it vigorously to blend the ingredients, and check to see if it needs a little extra salt or pepper.
- ROASTED VEGGIES: Preheat oven to 425°. Divide first 8 ingredients between two aluminum foil-lined jelly-roll pans. Drizzle with butter and oil; toss to coat. Spread vegetables in a single layer in each pan, leaving about 1 inch between pieces. Season with salt and pepper.
- Bake both pans at 425° for 20 minutes, placing 1 pan on middle oven rack and 1 pan on lower oven rack. Rotate pans front to back, and top rack to bottom rack. Bake 20 to 25 more minutes or until vegetables are tender.
- Gently loosen vegetables, and add salt and pepper to taste. Cool completely (about 20 minutes). Discard herb sprigs and bay leaves. Place vegetables in a zip-top plastic freezer bag, and refrigerate 2 hours to 2 days.
- To serve, let vegetables stand 20 minutes or until room temperature. Add 1/4 cup Apple Cider Vinaigrette; toss to coat.
- TO FINISH: Arrange radicchio leaves on a serving platter; top with roasted vegetables. Drizzle 1/4 cup vinaigrette over salad. Season with salt and pepper. Serve salad with remaining vinaigrette.
Nutrition Facts : Calories 369.1, Fat 27.9, SaturatedFat 6, Cholesterol 11.4, Sodium 599.3, Carbohydrate 29.3, Fiber 7.6, Sugar 12.5, Protein 4
CIDER ROAST TURKEY
Succulent, cider-roasted turkey, with tender glazed apples and pear makes the ultimate centrepiece for your Christmas table
Provided by Jane Hornby
Time 4h15m
Number Of Ingredients 9
Steps:
- Heat oven to 190C/fan 170C/gas 5. Wash and dry the turkey, removing any feathers. Pull out the giblets and the neck, then set aside. Lift up the skin that covers the neck opening, then stuff the stuffing up and under the skin, securing it tightly underneath with a skewer or two cocktail sticks. Weigh the stuffed turkey, then calculate the cooking time, allowing 40 mins per kg (20 mins per lb).
- Put the leeks and carrots along the bottom of a roasting tin in a single layer - this will make a trivet for the turkey to sit on and add flavour to the gravy. Add the neck to the tin. Sit the turkey on top and coat the breast all over with butter. Pour in the cider, cover with foil, then roast according to your timings. Keep checking the tin - if the vegetables look like they're burning, add a splash of water or cider. At 30 mins before the end of cooking, remove the foil and season generously.
- To test that the turkey is ready, pierce the thigh through its thickest part; the juices should run clear. Take the turkey out and leave to rest, covered with a clean tea towel. Can leave to rest for up to 1 hr. Now make the gravy. Drain the fat and juices from the tin into a jug, discarding the veg and the neck. Place the tin over a flame, then pour in the cider, scraping up the flavour-filled crusty bits with a wooden spoon. Reduce the cider by half, then strain into a saucepan (this will save you hob space later).
Nutrition Facts : Calories 704 calories, Fat 32 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 82 grams protein, Sodium 1.77 milligram of sodium
More about "cider roasted vegies recipes"
CIDER-ROASTED VEGETABLES - THE WHOLE JOURNEY
From thewholejourney.com
Estimated Reading Time 1 min
CIDER-MUSTARD GLAZED ROASTED ROOT VEGETABLES - CAFE …
From cafejohnsonia.com
CIDER GLAZED ROASTED BRUSSELS SPROUTS | OH MY VEGGIES
From ohmyveggies.com
CIDER ROASTED ROOT VEGETABLES - RABBIT AND WOLVES
From rabbitandwolves.com
ROASTED ROOT VEGETABLES WITH CIDER VINAIGRETTE - THREE …
From threemanycooks.com
ROASTED ROOT VEGETABLES WITH MOLASSES CIDER GLAZE
From crosbys.com
ROASTED ROOTS WITH CIDER GLAZE - RECIPE - FINECOOKING
From finecooking.com
FALL ROASTED VEGETABLES WITH APPLE CIDER GLAZE - THE PALEO DIET®
From thepaleodiet.com
ROASTED VEGETABLES RECIPE - LOVE AND LEMONS
From loveandlemons.com
RECIPE: CIDER GLAZED ROASTED VEGETABLES - STYLE AT HOME
From styleathome.com
CIDER ROASTED VEGETABLES | QUITE A KITCHEN
From quiteakitchen.com
MAPLE-ROASTED VEGETABLES RECIPE | REAL SIMPLE
From realsimple.com
RECIPE: CIDER-ROASTED VEGGIESOMBODY HEALTH
From ombodyhealth.com
ROASTED ROOT VEGETABLES WITH CIDER GLAZE RECIPE | MYRECIPES
From myrecipes.com
CIDER ROASTED VEGETABLES - BIGOVEN.COM
From bigoven.com
ROASTED VEGETABLE SALAD WITH CIDER VINAIGRETTE - RECIPES
From pamperedchef.ca
APPLE CIDER ROASTED ROOT VEGETABLES - THE DEFINED DISH
From thedefineddish.com
CIDER-GLAZED ROASTED ROOT VEGETABLES RECIPE | BON APPéTIT
From bonappetit.com
SUPER SIMPLE CIDER GLAZED ROASTED VEGETABLES
From lindasstudy.com
ROASTED VEGETABLE SALAD & APPLE CIDER VINAIGRETTE RECIPE
From myrecipes.com
ITALIAN OVEN ROASTED VEGETABLES RECIPE (W/ VIDEO)| THE …
From themediterraneandish.com
ROASTED ROOT VEGETABLES WITH CIDER GLAZE RECIPE - FOOD NEWS
From foodnewsnews.cc
RECIPE: CIDER-GLAZED ROASTED VEGETABLES (USING BUTTER, GARLIC AND …
From recipelink.com
ROASTED SWEET VEGETABLES IN SPICY CINNAMON CIDER - JAMIE GELLER
From jamiegeller.com
ROASTED VEGETABLE RECIPES | ALLRECIPES
From allrecipes.com
ROASTED GARDEN VEGETABLES WITH VINAIGRETTE | TRAEGER GRILLS
From traeger.com
CIDER ROASTED ROOT VEGETABLES | FOODLAND
From foodland.com
10 BEST APPLE CIDER VINEGAR VEGETABLES RECIPES | YUMMLY
From yummly.com
CIDER-GLAZED ROASTED VEGETABLES (VEGAN) - SUNNYSIDEHANNE
From sunnysidehanne.com
CIDER ROASTED VEGGIES | VINEGAR TIPS | ROASTED VEGGIES, VEGGIES, …
From pinterest.com
CIDER-GLAZED ROASTED VEGETABLES | CANADIAN LIVING
From canadianliving.com
CIDER VINAIGRETTE ROASTED ROOT VEGETABLES
From spoonacular.com
APPLE CIDER ROASTED ROOT VEGETABLES | RECIPE | ROASTED ROOT …
From pinterest.ca
SHEET PAN OVEN ROASTED VEGETABLES - THE CHUNKY CHEF
From thechunkychef.com
CIDER ROASTED ROOT VEGGIES - PEACEFUL DUMPLING
From peacefuldumpling.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love