Cider Roasted Vegetables

Cider Roasted Vegetables

An enjoyable harvest time treat pairing root vegetables with autumnal flavors

5 from 1 reviews

Cider Roasted Vegetables

June 2, 2021

A harvest time treat with the flavors and aroma of autumn

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Ingredients
  • 1 1/2 lbs. beets (1 bunch) peeled and cut into wedges
  • 1 1/2 lbs parsnips-peeled and
  • 1 cut into 2-inch chunks
  • 1 1/2 lbs baby carrots peeled4 T brown sugar
  • 4 T olive oil
  • 2 T apple cider vinegar
  • 1 lb shitake or cromini mushrooms, cleaned & stemmed
Directions
  • Step 1 Heat oven to 450°.
  • Step 2 Place vegetables in two small roasting pans.
  • Step 3 In a medium bowl, whisk together brown sugar, oil, and vinegar. Pour over the vegetables and toss to coat well.
  • Step 4 Cook until tender, about one hour, stirring after 30 minutes.
  • Step 5 Add mushrooms during last ten minutes , toss, to coat well, and finish roasting.
  • Step 6 Season with salt and freshly ground pepper

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