Cider Roasted Root Vegetables
Summary
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Ingredients
1⁄4 cup
cider vinegar 1⁄4 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 2 tablespoons
fresh parsley leaves, choppedInstructions
- 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.
