Ciderroastedvegetables 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-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
ROASTED AUTUMN VEGETABLES
Categories Onion Vegetable Side Roast Thanksgiving Vegetarian Vinegar Butternut Squash Sweet Potato/Yam Fall Vegan Rutabaga Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Spray large rimmed baking sheet with nonstick spray. Combine squash, rutabagas, and sweet potatoes in large bowl. Add oil and cayenne and toss to coat. Sprinkle with salt and pepper. Spread vegetable mixture on prepared baking sheet. Roast until vegetables are tender, stirring and turning occasionally, about 1 hour. (Vegetables can be prepared 4 hours ahead. Let stand on baking sheet at room temperature. Rewarm in 350°F oven until heated through, about 15 minutes.)
- Transfer vegetable mixture to bowl. Add red onion, chives, and vinegar; toss to blend. Season with salt and pepper.
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