Best Cider Roasted Vegies Recipes

Apple Cider Roasted Root Vegetables image

Provided by Elaine

Categories Sides

Time 50m

Number Of Ingredients 9

Root vegetables,
olive oil for drizzling
salt and pepper to taste
2 tbsp olive oil
2 tbsp apple cider vinegar
1 tsp Dijon mustard
1 tsp honey
1 small shallot, (finely chopped)
sea salt and pepper to taste

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

Roasted Root Vegetables with Cider Vinaigrette image

Provided by Kelsey Nixon

Categories side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 14

1 teaspoon Dijon mustard
1 teaspoon honey
1 small shallot, finely chopped
Kosher salt and cracked black pepper
1/4 cup extra-virgin olive oil
1 large sweet potato, peeled, halved lengthwise, and cut crosswise into 1-inch pieces
2 large carrots, sliced into 1/2-inch-thick rounds
2 large parsnips, peeled and sliced into 1/2-inch-thick rounds
1 medium red onion, cut into 1-inch-thick wedges
5 garlic cloves, smashed
1 tablespoon fresh thyme leaves, chopped
Kosher salt and cracked black pepper
2 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar

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.

Roasted Winter Root Vegetables With Apple Cider image

Provided by COOKGIRl

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 9

3 cups apple cider (or apple juice)
1 cup semisweet white wine (Riesling or Gewurztraminer)
3 tablespoons butter
1 1/4 lbs turnips
1 1/4 lbs parsnips
1 1/4 lbs carrots
1 1/4 lbs yams
1 1/4 lbs rutabagas (swede)
salt and pepper

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.