Cider-Roasted Vegetables

Cider-Roasted Vegetables
Dana Gallagher

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Serves 8
preparation
15
minutes
cooking
75
minutes

Ingredients

1 1/2
pounds
beets (1 bunch), peeled and cut into wedges
1 1/2
pounds
parsnips, peeled and cut into 2-inch chunks
1 1/2
pounds
baby carrots, peeled (or 1 1/2 pounds carrots cut into 2-inch chunks)
4
tablespoons
brown sugar
4
tablespoons
olive oil
2
tablespoons
apple cider vinegar
1
pound
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.

 

Kay Chun
October 2001

Nutritional Information

  • Per Serving
  • Calories 228
  • Calcium 77 mg
  • Carbohydrate 38 g
  • Cholesterol 0 mg
  • Fat 7 g
  • Fiber 7 g
  • Iron 2 mg
  • Protein 4 mg
  • Sat Fat 1 g
  • Sodium 140 mg
What does this mean? See Nutrition 101.

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