Cider-Roasted Vegetables

Published on July 19, 2014 | In | By |
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Ingredients

  • 8 carrots, peeled, sliced at an angle
  • 2 large parsnips, peeled and cut into pieces
  • 1/2 head cauliflower, corred, cut into pieces
  • 1 large sweet onion, sliced in chunks
  • 8 garlic cloves, peeled
  • 2 T apple cider vinegar
  • 1/3 c apple cider or apple juice
  • 1 T light brown sugar
  • Salt and pepper

Instructions

  • 1. Preheat the oven to 375 degrees.
  • 2. Combine the carrots, parsnips, cauliflower, onion and garlic in a roasting pan.
  • 3. Whisk together the vinegar, apple cider or juice, and brown sugar.
  • 4. Pour the cider sauce over the vegetables and stir. Season with salt and pepper. Roast the vegetables uncovered for about 20 minutes. Stir the vegetables. Continue roasting until they are tender, another 10 to 15 minutes.

Instructions

  • 1. Preheat the oven to 375 degrees.
  • 2. Combine the carrots, parsnips, cauliflower, onion and garlic in a roasting pan.
  • 3. Whisk together the vinegar, apple cider or juice, and brown sugar.
  • 4. Pour the cider sauce over the vegetables and stir. Season with salt and pepper. Roast the vegetables uncovered for about 20 minutes. Stir the vegetables. Continue roasting until they are tender, another 10 to 15 minutes.

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