Cider-Roasted Vegetables

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Photo by Dana Gallagher
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 228 calories
    • Fat 7 g
    • Sat Fat 1 g
    • Cholesterol 0 mg
    • Sodium 140 mg
    • Protein 4 mg
    • Carbohydrate 38 g
    • Fiber 7 g
    • Iron 2 mg
    • Calcium 77 mg
  • October 2001

Ingredients

  1. Check 1 1/2pounds beets (1 bunch), peeled and cut into wedges
  2. Check 1 1/2pounds parsnips, peeled and cut into 2-inch chunks
  3. Check 1 1/2pounds baby carrots, peeled (or 1 1/2 pounds carrots cut into 2-inch chunks)
  4. Check 4tablespoons brown sugar
  5. Check 4tablespoons olive oil
  6. Check 2tablespoons apple cider vinegar
  7. Check 1pound shiitake or cremini mushrooms, cleaned and stemmed

Directions

  1. Heat oven to 450° F. Place the vegetables in two small roasting pans.
  2. In a medium bowl, whisk together the brown sugar, oil, and vinegar. Pour over the vegetables and toss to coat well.
  3. 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.