Cider Roasted Root Vegetables

May 9, 2010 / By Foodland

Cider Roasted Root Vegetables

The flavor of the vegetables shines through in this dish
Course Side Dish
Cuisine Vegetables
Servings 4 Servings


  • 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


  1. Preheat oven to 400°.
  2. Combine all ingredients together except the parsley and toss to mix well.
  3. 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.
  4. Once the vegetables are tender when pierced with a fork, remove them and toss with the parsley.
  5. Serve warm or at room temperature.
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