Cider Roasted Vegies Recipes
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 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.
APPLE CIDER POT ROAST WITH VEGETABLES
Combine beef roast, apple cider, veggies, cinnamon and clove in your slow cooker for a hearty dish on a chilly winter night.
Provided by Cheri Liefeld
Categories Entree
Time 6h30m
Yield 4
Number Of Ingredients 9
Steps:
- Sprinkle beef with salt and pepper. Place in 4- to 5-quart slow cooker. Add remaining ingredients.
- Cover; cook on Low heat setting 6 to 8 hours.
- To serve, drain juices. Serve juices over beef and vegetables. If desired, serve with mashed potatoes. Use remaining 4 servings for "Pot Roast Pot Pies."
Nutrition Facts : ServingSize 1 Serving
ROASTED WINTER ROOT VEGETABLES WITH APPLE CIDER
From Bon Appetit November 1997. This would be the perfect side dish for the Thanksgiving meal! To be honest, I substitute another root vegetable for the turnips; i.e, kohlrabi, potatoes, celeriac, etc.
Provided by COOKGIRl
Categories Yam/Sweet Potato
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine the apple cider and wine in a heavy saucepan and reduce to 3/4 cup. This will take about 30 minutes.
- Whisk in the butter until smooth.
- Preheat oven to 425°F.
- Peel all the vegetables and cut in to 1/2 inch pieces.
- Use the largest roast pan you own (or use two roasting pans and divide the vegetables). Pour the prepared apple cider/wine mixture over the vegetables. Stir to coat.
- Sprinkle with salt and pepper.
- Roast the vegetables until they are tender and golden, stirring occasionally and cook approximately 40 minutes.
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