This side dish is a wonderful wintry option for a holiday meal. You can prep the veggies (through Step 2) the day before.
Provided by lkb
Categories Side Dish Vegetables Carrots
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Arrange racks in top and bottom thirds of oven. Preheat to 400 degrees F. Line 2 large rimmed baking pans with foil.
- Peel and trim carrots and parsnips, leaving about an inch of the carrot tops, if desired; slice each in half lengthwise--or quarter lengthwise if larger than 1 1/2 inches in diameter.
- Whisk together apple cider, cider vinegar, maple syrup, olive oil, black pepper, salt, and cayenne pepper in a very large bowl. Add carrots and parsnips and toss to coat. (This can be made to this point up to 1 day ahead. Cover bowl and refrigerate.)
- Divide vegetables and liquid evenly among prepared pans, spreading in a single layer. Roast, stirring twice and rotating pans between top and bottom racks once, until vegetables are tender and browned and liquid has evaporated, about 35 minutes. Garnish with additional fresh thyme.
Nutrition Facts : Calories 154.4 calories, Carbohydrate 29.8 g, Fat 3.9 g, Fiber 6.7 g, Protein 1.9 g, SaturatedFat 0.5 g, Sodium 143.1 mg, Sugar 13.5 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love