How many servings does this recipe make?

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

What ingredients do I need for Cider-Roasted Vegetables?

You need 7 ingredients. The key ingredients include: 1 1/2 pounds beets (1 bunch), peeled and cut into wedges, 1 1/2 pounds parsnips, peeled and cut into 2-inch chunks, 1 1/2 pounds baby carrots, peeled (or 1 1/2 pounds carrots cut into 2-inch chunks), 4 tablespoons brown sugar, and more.

Is Cider-Roasted Vegetables suitable as general?

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

How do I store leftover Cider-Roasted Vegetables?

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

Cider-Roasted Vegetables Recipe

Name: Cider-Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds beets (1 bunch), peeled and cut into wedges; 1 1/2 pounds parsnips, peeled and cut into 2-inch chunks; 1 1/2 pounds baby carrots, peeled (or 1 1/2 pounds carrots cut into 2-inch chunks); 4 tablespoons brown sugar; 4 tablespoons olive oil; 2 tablespoons apple cider vinegar; 1 pound shiitake or cremini mushrooms, cleaned and stemmed

Try this homemade Cider-Roasted Vegetables recipe the whole family will love. Made with beets, parsnips, baby carrots and brown sugar. Easy step-by-step…

This Cider-Roasted Vegetables relies on simple, everyday ingredients such as brown sugar, olive oil and apple cider vinegar. It comes together quickly and makes 4 servings, at about 286 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

1 1/2 pounds beets (1 bunch), peeled and cut into wedges
1 1/2 pounds parsnips, peeled and cut into 2-inch chunks
1 1/2 pounds baby carrots, peeled (or 1 1/2 pounds carrots cut into 2-inch chunks)
4 tablespoons brown sugar
4 tablespoons olive oil
2 tablespoons apple cider vinegar
1 pound shiitake or cremini mushrooms, cleaned and stemmed

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Quick Info

Servings
4 servings
Calories
286 kcal
Category
General

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