Cider Roasted Root Vegetables
Cider Roasted Root Vegetables
The flavor of the vegetables shines through in this dish
Ingredients
- 0.25 cup cider vinegar
- 0.25 cup apple cider or juice
- 2 tablespoons olive oil
- 3 tablespoons butter, melted
- 2 tablespoons fresh rosemary or thyme, or a mix; chopped
- 2 small turnips, trimmed, peeled and quartered
- 4 small Yulon gold potatoes, washed and halved
- 1 medium sweet potato, peeled and cut into 2" pieces
- 2 medium carrots, peeled and cut into 2" pieces
- 2 parsnips, peeled and cut into 2" pieces
- salt and black pepper, to taste
- 2 tablespoons fresh parsley leaves, chopped
Instructions
- Preheat oven to 400°.
- Combine all ingredients together except the parsley and toss to mix well.
- Place in a single layer of vegetable mixture on a baking sheet and place in the oven for 35-40 minutes, occasionally turning the vegetables.
- Once the vegetables are tender when pierced with a fork, remove them and toss with the parsley.
- Serve warm or at room temperature.
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