Cider-Maple Roasted Roots Recipe

Name: Cider-Maple Roasted Roots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds slender carrots; 1 1/2 pounds slender parsnips; 2/3 cup apple cider; 2 tablespoons apple cider vinegar; 2 tablespoons pure maple syrup; 2 tablespoons olive oil; 2 teaspoons chopped fresh thyme, plus more for garnish; 1 teaspoon cracked black pepper; 1/4 teaspoon salt; 1/8 teaspoon cayenne pepper

Servings: persons

1
Arrange racks in top and bottom thirds of oven. Preheat to 400 degrees F. Line 2 large rimmed baking pans with foil.
2
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.
3
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.)
4
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.

181

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 1/2 pounds slender carrots, 1 1/2 pounds slender parsnips, 2/3 cup apple cider, 2 tablespoons apple cider vinegar, and more.

Yes, Cider-Maple Roasted Roots 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.

That's it — enjoy your meal!

Cider-Maple Roasted Roots

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions