Cider-Roasted Vegetables

Cider-Roasted Vegetables Recipe
Photo: Dana Gallagher

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.

Kay Chun,

Real Simple

November 2001
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