Cider Maple Roasted Roots Recipes
CIDER-MAPLE ROASTED ROOTS
This side dish is a wonderful wintry option for a holiday meal. You can prep the veggies (through Step 2) the day before.
Provided by lkb
Categories Side Dish Vegetables Carrots
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Arrange racks in top and bottom thirds of oven. Preheat to 400 degrees F. Line 2 large rimmed baking pans with foil.
- Peel and trim carrots and parsnips, leaving about an inch of the carrot tops, if desired; slice each in half lengthwise--or quarter lengthwise if larger than 1 1/2 inches in diameter.
- Whisk together apple cider, cider vinegar, maple syrup, olive oil, black pepper, salt, and cayenne pepper in a very large bowl. Add carrots and parsnips and toss to coat. (This can be made to this point up to 1 day ahead. Cover bowl and refrigerate.)
- Divide vegetables and liquid evenly among prepared pans, spreading in a single layer. Roast, stirring twice and rotating pans between top and bottom racks once, until vegetables are tender and browned and liquid has evaporated, about 35 minutes. Garnish with additional fresh thyme.
Nutrition Facts : Calories 154.4 calories, Carbohydrate 29.8 g, Fat 3.9 g, Fiber 6.7 g, Protein 1.9 g, SaturatedFat 0.5 g, Sodium 143.1 mg, Sugar 13.5 g
APPLE CIDER ROASTED ROOT VEGETABLES
These Apple Cider Roasted Root Vegetables are crispy on the outside, soft on the inside with a rich caramelized flavour.
Provided by Elaine
Categories Sides
Time 50m
Number Of Ingredients 9
Steps:
- Heat oven to 425°F.
- Scrub and cut the vegetables into uniform sizes.
- Peel the garlic cloves.
- Toss the vegetables and the whole garlic cloves with a little olive oil and sprinkle with sea salt and pepper.
- Heat a baking sheet with low edges in the oven for about 4 - 5 minutes.
- Arrange the vegetables on the sheet so they are spaced apart and not touching one another.
- Roast for 20 - 30 minutes, turning half way through the cooking time until vegetables are easily pierced with a fork.
- Meanwhile, whisk the vinaigrette ingredients.
- Toss the hot roasted vegetables with the vinaigrette and serve immediately.
Nutrition Facts : Calories 74 kcal, Carbohydrate 2 g, Fat 7 g, Sodium 15 mg, Sugar 1 g, ServingSize 1 serving
MAPLE DIJON ROASTED ROOT VEGETABLES
Yield approximately 6 servings
Number Of Ingredients 6
Steps:
- In a small bowl or jar, combine the olive oil, maple syrup, vinegar, Dijon, salt and pepper. Mix well. The dressing can be made in advance and will store, tightly sealed, a week or more in the refrigerator. Cut vegetables into 1-2 inch chunks and toss with vinaigrette to coat lightly. Spread evenly over a greased baking sheet and bake in a 425-degree oven for 20-25 minutes or until golden brown.
CIDER-MAPLE ROASTED ROOTS
This side dish is a wonderful wintry option for a holiday meal. You can prep the veggies (through Step 2) the day before.
Provided by lkb
Categories Carrot Side Dishes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Arrange racks in top and bottom thirds of oven. Preheat to 400 degrees F. Line 2 large rimmed baking pans with foil.
- Peel and trim carrots and parsnips, leaving about an inch of the carrot tops, if desired; slice each in half lengthwise--or quarter lengthwise if larger than 1 1/2 inches in diameter.
- Whisk together apple cider, cider vinegar, maple syrup, olive oil, black pepper, salt, and cayenne pepper in a very large bowl. Add carrots and parsnips and toss to coat. (This can be made to this point up to 1 day ahead. Cover bowl and refrigerate.)
- Divide vegetables and liquid evenly among prepared pans, spreading in a single layer. Roast, stirring twice and rotating pans between top and bottom racks once, until vegetables are tender and browned and liquid has evaporated, about 35 minutes. Garnish with additional fresh thyme.
Nutrition Facts : Calories 154.4 calories, Carbohydrate 29.8 g, Fat 3.9 g, Fiber 6.7 g, Protein 1.9 g, SaturatedFat 0.5 g, Sodium 143.1 mg, Sugar 13.5 g
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ROASTED ROOT VEGETABLES WITH CIDER GLAZE RECIPE | MYRECIPES
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5/5 (2)Total Time 1 hr 15 minsServings 8
- Preheat oven to 425°. Toss together first 5 ingredients in a large bowl. Add thyme and next 3 ingredients; toss. Arrange vegetable mixture in a single layer on 2 lightly greased (with cooking spray) jelly-roll pans.
- Bake at 425° for 35 to 40 minutes or until vegetables are tender and browned, stirring after 20 minutes.
- Meanwhile, bring apple cider and next 2 ingredients to a boil in a medium saucepan over high heat. Boil, stirring occasionally, 30 minutes or until reduced to 1/3 cup.
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- Combine olive oil, maple syrup, and apple cider vinegar into a small bowl or 1-cup measuring cup and whisk until smooth.
- Place the prepared root vegetables into a large mixing bowl. Pour the maple oil over the vegetables and toss until they're evenly coated.
- Spread the vegetables evenly between the two baking sheets. Ensure that none of the vegetables are too tightly packed together. There will be residual maple oil at the bottom of the bowl, so pour that over the vegetables and toss on pan until evenly coated. Sprinkle the vegetables with salt and pepper.
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- Cut carrots and parsnips into quarters lengthways, then slice them in ½ to make even shorter lengths.
- Pour over the veg and mix thoroughly. Roast for 1hr 10min, stirring halfway, until veg are glossy and tender and there’s no liquid left.
MAPLE BOURBON CRANBERRY SAUCE - THE ROASTED ROOT
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5/5 (2)Total Time 20 minsCategory SauceCalories 112 per serving
- Add all of the ingredients except for the bourbon and vanilla extract to a saucepan. Bring to a full boil. Mash the cranberries with a fork and continue cooking at a gentle boil, stirring frequently, until sauce has thickened and cranberries have lost much of their form.
- Remove sauce from heat and stir in the bourbon and vanilla extract (Note: if you want all of the alcohol to cook off of the bourbon, add it while you're cooking the cranberries). Transfer to a storage container. Refrigerate until ready to use.
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4.2/5 (9)Category SaladCuisine AmericanTotal Time 1 hr 1 min
- Preheat the oven to 415 degrees F. Spread the sweet potatoes and figs on a large baking sheet. Drizzle with olive oil and sprinkle with sea salt. Use your hands to coat everything in oil. Roast figs for 10 to 12 minutes, until caramelized, and sweet potatoes for 30 to 35 minutes, until golden-brown and crispy.
- Add the ingredients for the vinaigrette to a small blender, and blend until completely smooth (or whisk vigorously in a bowl until well-combined). Set aside until ready to use.
- Heat the olive oil in a small skillet over medium-high heat. Add the walnuts, pumpkin seeds, pure maple syrup, cinnamon, and sea salt. Cook, stirring frequently, until walnuts and pumpkin seeds have absorbed most of the liquid and begin to look sticky, about 5 to 8 minutes. (Note: be careful to keep a close eye on the nuts, as they will burn easily).
- Add the chopped kale to a large serving bowl and drizzle with lemon juice. Use your hands to massage the lemon juice into the kale leaves (this process breaks down some of the fibers in the kale and softens it up). Drizzle desired amount of cider vinaigrette over the kale and toss well until coated. Serve salad with dried cranberries, roasted sweet potatoes and figs, and maple-toasted walnuts and pumpkin seeds.
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