Cider Glazed Roasted Root Vegetables Food

CIDER VINAIGRETTE ROASTED ROOT VEGETABLES

Steps:

• Preheat the oven: Preheat the oven to 450°F.
• Toss the vegetables with vinegar, oil, and seasonings: In a large bowl (with enough room for all the vegetables), mix together the cider vinegar, olive oil, brown sugar, salt and pepper. Add the vegetables-the beets, carrots, sweet potatoes, parsnips, and onion-to the bowl and toss to combine.
• Roast the vegetables: Place vegetables in the oven and roast at 450°F for 35 to 40 minutes, turning the pans (and swapping bottom and top rack positions), halfway through roasting. Cook until the vegetables are well browned and caramelized around the edges.

ROASTED ROOTS WITH CIDER GLAZE

Steps:

• Position a rack in the center of the oven, and heat the oven to 425°F. Put the rutabagas, onion, and carrots in a large bowl, and toss with 2 Tbs. of the oil, 1-1/2 tsp. salt, and half of the thyme. Transfer to a 13×17-inch roasting pan. In the same bowl, toss the sweet potatoes with the remaining 1 Tbs. oil. Set aside.
• Roast the vegetables for 10 minutes. Remove the pan from the oven, add the sweet potatoes, and toss. Return to the oven, tossing again after 20 minutes. Roast the vegetables until they begin to brown and become tender, about 30 minutes total.
• Meanwhile, in a small saucepan, boil the cider over medium-high heat, stirring occasionally, until reduced to about 1/2 cup, 10 to 15 minutes. Remove from the heat, add the brown sugar, and stir until it dissolves.
• Pour the glaze over the vegetables, and toss to coat. Return to the oven and roast, tossing every 5 minutes or so, until the vegetables are nicely browned and tender, about 25 minutes.
• Serve immediately, sprinkled generously with pepper and the remaining 1 tsp. thyme.

CIDER-GLAZED ROASTED ROOT VEGETABLES

Steps:

• Preheat oven to 425°F. Using 1/2 tablespoon butter, generously coat 17x12x1-inch heavy rimmed baking sheet. Arrange carrots, parsnips, and rutabagas in single layer on baking sheet. Drizzle cider over vegetables. Dot with remaining 2 1/2 tablespoons butter. Sprinkle with salt and pepper. Cover tightly with foil and bake until vegetables are almost crisp-tender, about 25 minutes. Stir vegetables to coat with juices. Bake uncovered until vegetables are tender and juices are almost evaporated, about 20 minutes. Drizzle Calvados over vegetables and toss to coat.
• Transfer mixture to serving bowl. Toss with parsley. Season to taste with salt and pepper and serve immediately.

ROASTED ROOT VEGETABLES WITH CIDER VINAIGRETTE

Steps:

• For the vegetables: Preheat the oven to 425 degrees F. Put the oven rack in the top third of the oven. Line a baking sheet with foil or grease with olive oil.
• In a large bowl, combine the oil, sweet potato, carrots, parsnips, onion, garlic, and thyme. Season liberally with salt and pepper and toss to coat. Transfer to the prepared baking sheet.
• Roast, turning once halfway through, until the vegetables are tender and starting to brown, about 45 minutes.
• For the vinaigrette: Meanwhile, in a small bowl, whisk together the oil, vinegar, mustard, honey, and shallot. Season to taste with salt and pepper.
• Transfer the roasted vegetables to a serving bowl and toss with the vinaigrette. Serve warm.

DIJON-GLAZED ROASTED ROOT VEGETABLES

Steps:

• Heat oven to 450°F.
• Toss vegetables with oil in large bowl; spread onto rimmed baking sheet.
• Roast 15 to 20 min. or until vegetables are tender and golden brown. Remove from oven.
• Bring honey, vinegar, mustard, soy sauce and pepper to boil in large skillet on medium-high heat, stirring constantly. Cook and stir 1 min. or until slightly thickened. Remove from heat.
• Add vegetables; stir until evenly coated with glaze. Stir in parsley.

ROASTED WINTER ROOT VEGETABLES WITH APPLE CIDER

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.

CIDER-GLAZED ROASTED VEGETABLES

Steps:

• Combine apple cider, butter, thyme, salt and pepper.
• In a large bowl, toss together rutabaga, parsnips and half of apple cider mixture.
• Spread in a greased 9 x 13 glass baking dish. Cover with foil. Bake for 15 minutes at 425.
• Meanwhile, in a large bowl, toss together leeks, red peppers, fennel, garlic and remaining apple cider mixture.
• Spread in a separate greased 9 x 13 glass baking dish. Cover with foil Add to oven and bake for 30 minutes at 425.
• Uncover both pans, stir vegetables. Continue roasting, stirring occasionally, for 30 minutes or until tender, golden and almost no juices remain.
• Make ahead - let cool, cover and refrigerate. Add 1/4 cup apple cider and rehead in covered Dutch oven over medium heat for aout 15 minutes or heated through.