Best Cider Glazed Roasted Vegetables Recipes

Cider-Glazed Roasted Root Vegetables image

Yield Makes 6 servings

Number Of Ingredients 7

3 tablespoons butter
12 ounces carrots (about 2 large), peeled, cut into 2x1/3-inch sticks
12 ounces parsnips (about 3 large), peeled, cut into 2x1/3-inch sticks
12 ounces rutabagas (about 2 medium), peeled, cut into 2x1/3-inch sticks
1 cup sparkling apple cider
2 tablespoons Calvados (apple brandy) or other brandy
1 tablespoon minced fresh parsley

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.

Cider-Glazed Roasted Vegetables image

Provided by keeney

Categories < 60 Mins

Time 1h

Yield 10 serving(s)

Number Of Ingredients 11

1 cup apple cider
1/4 cup butter, melted
4 teaspoons minced thyme
1 teaspoon salt
1/4 teaspoon pepper
1 rutabaga, peeled and cubed (2 lb., 3/4-inch)
4 parsnips, peeled and cubed (1-inch)
3 leeks, cut into 1-inch rounds (white and pale green)
2 red peppers, cut into 2-inch pieces
1 large fennel, cut into 2-inch pieces
1 head garlic, peeled and separated

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.

Nutrition Facts : Calories 95, Fat 4.9, SaturatedFat 3, Cholesterol 12.2, Sodium 303.6, Carbohydrate 12.2, Fiber 2.8, Sugar 4.3, Protein 1.8