Cider Roasted Vegies Recipes

ROASTED ROOT VEGETABLES WITH CIDER VINAIGRETTE

Steps:

• For the vegetables: Preheat the oven to 425 degrees F. Put the oven rack in the top third of the oven. Line a baking sheet with foil or grease with olive oil.
• In a large bowl, combine the oil, sweet potato, carrots, parsnips, onion, garlic, and thyme. Season liberally with salt and pepper and toss to coat. Transfer to the prepared baking sheet.
• Roast, turning once halfway through, until the vegetables are tender and starting to brown, about 45 minutes.
• For the vinaigrette: Meanwhile, in a small bowl, whisk together the oil, vinegar, mustard, honey, and shallot. Season to taste with salt and pepper.
• Transfer the roasted vegetables to a serving bowl and toss with the vinaigrette. Serve warm.

CIDER-ROASTED VEGETABLES

Steps:

• Heat oven to 450°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.

CIDER-GLAZED ROASTED VEGETABLES

Steps:

• Combine apple cider, butter, thyme, salt and pepper.
• In a large bowl, toss together rutabaga, parsnips and half of apple cider mixture.
• Spread in a greased 9 x 13 glass baking dish. Cover with foil. Bake for 15 minutes at 425.
• Meanwhile, in a large bowl, toss together leeks, red peppers, fennel, garlic and remaining apple cider mixture.
• Spread in a separate greased 9 x 13 glass baking dish. Cover with foil Add to oven and bake for 30 minutes at 425.
• Uncover both pans, stir vegetables. Continue roasting, stirring occasionally, for 30 minutes or until tender, golden and almost no juices remain.
• Make ahead - let cool, cover and refrigerate. Add 1/4 cup apple cider and rehead in covered Dutch oven over medium heat for aout 15 minutes or heated through.