Cider-Glazed Roasted Vegetables Recipe

Name: Cider-Glazed Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Combine apple cider, butter, thyme, salt and pepper.
2
In a large bowl, toss together rutabaga, parsnips and half of apple cider mixture.
3
Spread in a greased 9 x 13 glass baking dish. Cover with foil. Bake for 15 minutes at 425.
4
Meanwhile, in a large bowl, toss together leeks, red peppers, fennel, garlic and remaining apple cider mixture.
5
Spread in a separate greased 9 x 13 glass baking dish. Cover with foil Add to oven and bake for 30 minutes at 425.
6
Uncover both pans, stir vegetables. Continue roasting, stirring occasionally, for 30 minutes or until tender, golden and almost no juices remain.
7
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.

452

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup apple cider, 1/4 cup butter, melted, 4 teaspoons minced thyme, 1 teaspoon salt, and more.

Yes, Cider-Glazed Roasted Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cider-Glazed Roasted Vegetables

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