Cider-Roasted Vegetables

Photo: Dana Gallagher
Recipe from Real Simple

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Nutritional Information

Amount per serving
  • Calcium: 77mg
  • Calories: 228
  • Calories from fat: 0%
  • Carbohydrate: 38g
  • Cholesterol: 0mg
  • Fat: 7g
  • Fiber: 7g
  • Iron: 2mg
  • Protein: 4mg
  • Saturated fat: 1g
  • Sodium: 140mg

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

  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.
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