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Cider-Roasted Vegetables

Photo: Dana Gallagher
Yield 8 servings

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

Nutrition 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

How to Make It

  1. 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.