Ciderroastedvegetables Recipes

APPLE CIDER ROASTED ROOT VEGETABLES

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.

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.

ROASTED WINTER ROOT VEGETABLES WITH APPLE CIDER

Steps:

• Combine the apple cider and wine in a heavy saucepan and reduce to 3/4 cup. This will take about 30 minutes.
• Whisk in the butter until smooth.
• Preheat oven to 425°F.
• Peel all the vegetables and cut in to 1/2 inch pieces.
• Use the largest roast pan you own (or use two roasting pans and divide the vegetables). Pour the prepared apple cider/wine mixture over the vegetables. Stir to coat.
• Sprinkle with salt and pepper.
• Roast the vegetables until they are tender and golden, stirring occasionally and cook approximately 40 minutes.

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.