Roasted Root Veggies With Apple Juice Recipes

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APPLE CIDER ROASTED ROOT VEGETABLES



Apple Cider Roasted Root Vegetables image

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

Root vegetables,
olive oil for drizzling
salt and pepper to taste
2 tbsp olive oil
2 tbsp apple cider vinegar
1 tsp Dijon mustard
1 tsp honey
1 small shallot, (finely chopped)
sea salt and pepper to taste

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

ROASTED WINTER ROOT VEGETABLES WITH APPLE CIDER



Roasted Winter Root Vegetables With Apple Cider image

From Bon Appetit November 1997. This would be the perfect side dish for the Thanksgiving meal! To be honest, I substitute another root vegetable for the turnips; i.e, kohlrabi, potatoes, celeriac, etc.

Provided by COOKGIRl

Categories     Yam/Sweet Potato

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 9

3 cups apple cider (or apple juice)
1 cup semisweet white wine (Riesling or Gewurztraminer)
3 tablespoons butter
1 1/4 lbs turnips
1 1/4 lbs parsnips
1 1/4 lbs carrots
1 1/4 lbs yams
1 1/4 lbs rutabagas (swede)
salt and pepper

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 APPLE JUICE



Roasted Root Vegetables with Apple Juice image

Categories     Fruit     Side     Roast     Christmas     Thanksgiving     Vegetarian     High Fiber     Wheat/Gluten-Free     Apple     Carrot     Parsnip     Turnip     Sweet Potato/Yam     White Wine     Fall     Rutabaga     Christmas Eve     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 8

3 cups apple juice
1 cup semisweet white wine (such as Gewürztraminer or Riesling)
3 tablespoons butter
1 1/4 pounds turnips
1 1/4 pounds parsnips
1 1/4 pounds carrots
1 1/4 pounds red-skinned sweet potatoes (yams)
1 1/4 pounds rutabagas

Steps:

  • Boil apple juice and wine in heavy large saucepan until reduced to 3/4 cup, about 30 minutes. Whisk in butter.
  • Preheat oven to 425°F. Peel and cut vegetables into 1/2-inch pieces. Divide between 2 large roasting pans. Pour apple juice mixture over vegetables. Sprinkle with salt and pepper. Toss to coat. Roast until vegetables are tender and golden, stirring occasionally, about 40 minutes.

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