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Photo: Dana Gallagher Photo by: Photo: Dana Gallagher

Cider-Roasted Vegetables

This recipe goes with Maple-Glazed Turkey

Real Simple NOVEMBER 2001

  • 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

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.

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
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Cider-Roasted Vegetables recipe

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