Description
Discover how to make delicious cider roasted root vegetables with this easy recipe. Learn the perfect blend of flavors for a tasty side dish.
Ingredients
- 1/2 cup (120 ml) Apple cider or apple juice
- 2 tablespoons (30 ml) Olive oil
- 2 tablespoons (30 ml) Apple cider vinegar
- 1 tablespoon (15 ml) Dijon mustard
- 1 tablespoon (15 ml) Maple syrup
- 1 teaspoon (5 ml) Fresh thyme
- 1 teaspoon (5 ml) Salt
- 5 medium Carrots, chopped (about 2 cups (480 ml))
- 5 medium Parsnips, chopped (about 2 cups (480 ml))
- 2 large Sweet potatoes, chopped (about 2 1/2 cups (600 ml))
Instructions
- In a large bowl, combine the apple cider, olive oil, apple cider vinegar, Dijon mustard, maple syrup, thyme, and salt to create the marinade.
- Add the diced carrots, parsnips, and sweet potatoes to the bowl. Mix the vegetables thoroughly with the marinade, ensuring they are well-coated. Allow the mixture to rest for approximately 15-20 minutes.
- Set the oven temperature to 400°F to preheat.
- Transfer the marinated vegetables, including the marinade, onto a spacious baking sheet. Arrange them evenly, then bake for around 20 minutes. Stir the vegetables and continue baking for another 15 minutes or until they are golden brown and the marinade has thickened into a glaze.
- Allow the dish to cool slightly before serving.
Notes
- Chop vegetables into uniform sizes for even cooking.
- Enhance flavor by adding black pepper or red pepper flakes before baking.
- Prepare marinade and chop veggies in advance, store separately until ready to bake.