Cider-Roasted Vegetables

Cider-Roasted Vegetables
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Serves 8| Hands-On Time: | Total Time:

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.
By November, 2001

Nutritional Information

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

Quick Tip

Parsnips
The vegetables can be roasted and kept at room temperature up to 2 hours in advance or refrigerated up to 1 day in advance. Reheat from room temperature at 350° F to 400° F.

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