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Cider-Roasted Vegetables

Dana Gallagher
8 Hands-On Time: 0hr 15m Total Time: 1hr 15m

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.
By Kay Chun,  November 2001
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Quick Tip

If pressed for time, use packages of presliced vegetables found at most supermarkets.

Nutritional Information

  • Per Serving
  • Calories 228Calories From Fat 0
  • 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.

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