Roasted Winter Root Vegetables With Apple Cider Food

APPLE CIDER ROASTED ROOT VEGETABLES

Steps:

• Preheat oven to 450 degrees. In a large bowl, combine all ingredients and toss to coat evenly. Line a baking sheet with parchment and evenly spread the vegetables in a single layer. This will ensure that your vegetables cook evenly and get crispy. Cook for 30 minutes or until vegetables are evenly roasted.

ROASTED WINTER VEGETABLES

Steps:

• Preheat the oven to 425 degrees F.
• Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
• Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
• Sprinkle with parsley, season to taste, and serve hot.

APPLE CIDER ROASTED ROOT VEGETABLES

Steps:

• Heat oven to 425°F.
• Scrub and cut the vegetables into uniform sizes.
• Peel the garlic cloves.
• Toss the vegetables and the whole garlic cloves with a little olive oil and sprinkle with sea salt and pepper.
• Heat a baking sheet with low edges in the oven for about 4 - 5 minutes.
• Arrange the vegetables on the sheet so they are spaced apart and not touching one another.
• Roast for 20 - 30 minutes, turning half way through the cooking time until vegetables are easily pierced with a fork.
• Meanwhile, whisk the vinaigrette ingredients.
• Toss the hot roasted vegetables with the vinaigrette and serve immediately.

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 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.

OVEN-ROASTED ROOT VEGETABLES & APPLES

Steps:

• Heat oven to 425ºF.
• Cut carrots lengthwise, then crosswise in half; place in large bowl. Add parsnips.
• Mix dressing, orange zest and red pepper until blended. Drizzle over vegetables; toss to evenly coat. Spread onto rimmed baking sheet sprayed with cooking spray.
• Bake 20 min.
• Add apples and cheese to baking sheet; stir to combine. Bake 15 to 20 min. or until vegetables and apples are tender.

ROASTED WINTER ROOT VEGETABLES

Steps:

• Combine first five ingredients in a large bowl; toss well. Arrange vegetables in a single layer in a large roasting pan or broiler pan.
• Roast at 450° for 25 to 30 minutes or until browned, stirring gently every 10 minutes. Stir in herbs and salt just before serving.

ROASTED WINTER VEGETABLES

Steps:

• Place the first seven ingredients in a greased 15x10x1-in. baking pan. Combine the oil, salt, thyme and pepper; drizzle over vegetables and toss to coat., Bake, uncovered, at 425° for 30-35 minutes or until tender, stirring occasionally.

ROASTED WINTER ROOT VEGETABLES

Steps:

• Oven to 400 degrees.
• Cover a sheet pan with foil.
• Toss the vegetables with the thyme, rosemary, olive oil and salt and pepper to taste.
• Pour into the sheet pan, spreading them out so they lay in a single layer.
• Pour the water into the pan, cover with foil, bake for about 30 minutes.
• Take the foil off the pan, and continue to roast, stirring once, until softened and beginning to brown, probably another 20 minutes.
• Serve warm.

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.