CIDER VINAIGRETTE ROASTED ROOT VEGETABLES
Roasted root vegetables are one of the easiest side dishes you can make. Toss garnet sweet potatoes, parsnips, carrots, and beets in an apple cider vinaigrette and roast until tender and caramelized. Great for holidays or cozy weeknights!
Provided by Elise Bauer
Categories Side Dish Make-ahead
Time 1h5m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 240 kcal, Carbohydrate 28 g, Cholesterol 0 mg, Fiber 5 g, Protein 2 g, SaturatedFat 2 g, Sodium 98 mg, Sugar 13 g, Fat 14 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g
APPLE CIDER ROASTED ROOT VEGETABLES
These Apple Cider Roasted Root Vegetables are crispy on the outside, soft on the inside with a rich caramelized flavour.
Provided by Elaine
Categories Sides
Time 50m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 74 kcal, Carbohydrate 2 g, Fat 7 g, Sodium 15 mg, Sugar 1 g, ServingSize 1 serving
MAPLE CIDER PORK ROAST RECIPE BY TASTY
Here's what you need: Kroger® Boneless Whole Pork Tenderloin, dried bay leaves, kosher salt, whole black peppercorn, whole fennel seeds, whole anise seeds, garlic, ground cinnamon, apple cider, maple syrup, fresh sage, fresh rosemary, fresh thyme, garlic, maple syrup, apple cider, olive oil, white wine, balsamic vinegar, apple cider, chicken stock, heavy cream, cornstarch, kosher salt
Provided by Kroger
Categories Dinner
Yield 4 servings
Number Of Ingredients 24
Steps:
- Place the Kroger® Boneless Whole Pork Tenderloin in a gallon-size resealable bag. Add the bay leaves, salt, black peppercorns, fennel seeds, anise seeds, garlic, cinnamon, apple cider, and maple syrup to the bag. Shake the bag until the pork loin is well coated. Seal the bag and transfer to the refrigerator to marinate for 2 hours, or overnight.
- Meanwhile, make the rub: In a small bowl, whisk together the sage, rosemary, thyme, garlic, maple syrup, and apple cider.
- Preheat the oven to 350°F (180°C).
- Transfer the pork loin from the bag to a cutting board and pat dry with paper towels. Spoon the rub all over the pork loin.
- Heat the olive oil in a large skillet over medium-high heat. Starting with the fattiest side, sear the pork loin on all sides until light golden brown, 2-3 minutes per side.
- Transfer the seared pork loin to a 9x13" baking dish and cover with aluminum foil. Bake for 40 minutes, then remove the foil and bake for 5 minutes more, until the internal temperature reaches 145°F (63°C).
- Meanwhile make the gravy: Place the skillet used to sear the pork loin over medium heat. Deglaze with the white wine, scraping up any browned bits from the bottom of the pan. Cook until the wine is reduced by half, about 1 minute. Add the balsamic vinegar, apple cider, 1 cup of chicken stock, and the heavy cream. Simmer for about 3 minutes.
- In a small bowl, whisk together the cornstarch and remaining 2 teaspoons of chicken stock until smooth. Pour the slurry into the gravy and stir to combine. Simmer for another 3 minutes, or until the gravy thickens. Stir in the salt. Strain the gravy through a fine-mesh sieve into a gravy boat or medium bowl. Keep warm until ready to serve.
- Serve the pork roast warm with the apple cider gravy and holiday vegetables of choice alongside.
- Enjoy!
ROASTED WINTER ROOT VEGETABLES WITH APPLE CIDER
From Bon Appetit November 1997. This would be the perfect side dish for the Thanksgiving meal! To be honest, I substitute another root vegetable for the turnips; i.e, kohlrabi, potatoes, celeriac, etc.
Provided by COOKGIRl
Categories Yam/Sweet Potato
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
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.
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