Cider-Roasted Vegetables

Recipe from

Real Simple

Nutritional Information

Calcium 77 mg
Calories 228
Caloriesfromfat 0 %
Carbohydrate 38 g
Cholesterol 0 mg
Fat 7 g
Fiber 7 g
Iron 2 mg
Protein 4 mg
Satfat 1 g
Sodium 140 mg

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

Preparation

Heat oven to 450º F. Place the vegetables in two small roasting pans. In a medium bowl, whisk together the brown sugar, oil, and vinegar. Pour over the vegetables and toss to coat well. 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.

Note:

Kay Chun,

November 2001
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