CIDER-ROASTED VEGETABLES

Cider-Roasted Vegetables image

Provided by figaro8895

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 7

1 1/2 lbs beets, peeled and cut into wedges
1 1/2 lbs parsnips, peeled and cut into 2-inch chunks
1 1/2 lbs baby carrots, peeled or 1 1/2 lbs carrots, cut into 2-inch chunks
4 tablespoons brown sugar
4 tablespoons olive oil
2 tablespoons apple cider vinegar
1 lb shiitake mushrooms or 1 lb cremini mushroom, cleaned and stemmed

Steps:

Heat oven to 450°F
Place the vegetables in two small roasting pans.
In a medium bowl, whisk together the brown sugar, oil, and vinegar.
Pour over the vegetables and toss to coat well. Cook until tender, about 1 hour, stirring halfway.
Add the mushrooms during the last 10 minutes, toss to coat well, and finish roasting.
Season to taste with salt and freshly ground pepper.

Nutrition Facts : Calories 237.2, Fat 7.5, SaturatedFat 1, Sodium 147.9, Carbohydrate 41.5, Fiber 9.8, Sugar 23, Protein 4.3