Cider-Roasted Root Vegetables
Give earthy root vegetables the love they deserve by roasting them with brown sugar, olive oil, and apple cider vinegar. You’ll start cooking the beets, parsnips, and carrots first, as they’ll take the longest, about an hour. During the last 10 minutes of cooking, add shiitake or cremini mushrooms, or a mix of both (so much more flavorful than white button mushrooms), to roast along with the rest of the veggies. The result? Sweet, nutty, tender vegetables with a little crispness around the edges. Make sure you spread the veggies in two small roasting pans to give them room to brown and caramelize instead of crowding them into one.
Get the recipe: Cider-Roasted Vegetables