Cider-Roasted Vegetables

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Photo by Dana Gallagher
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  • Serves 8
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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


Ingredients

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