Roasted Root Vegetables With Cider Jus Recipe

Name: Roasted Root Vegetables With Cider Jus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 3 cups apple cider; 1 cup apple cider vinegar; 1 1/2 tablespoons tomato & Parsley Vinaigrette; 1 1/4 pounds turnips; 1 1/4 pounds parsnip; 1 1/4 pounds carrots; 1 1/4 pounds sweet potatoes or red, I like leaving the skins on; 1 red onion large, quartered; 1 zucchini med chopped, for color, optional

Servings: persons

3 tablespoons olive oil
3 cups apple cider
1 cup apple cider vinegar
1 1/2 tablespoons tomato & Parsley Vinaigrette
1 1/4 pounds turnips
1 1/4 pounds parsnip
1 1/4 pounds carrots
1 1/4 pounds sweet potatoes or red, I like leaving the skins on
1 red onion large, quartered
1 zucchini med chopped, for color, optional

1
Boil apple juice and wine in a large saucepan until reduced to 3/4 cup, about 30 min.
2
Whisk in olive oil and Veggie Rub.
3
Preheat oven to 425 f.
4
Peel and cut vegetables into 1/2 inch pieces.
5
Divide between 2 roasting pans.
6
Pour apple juice mixture over vegetables.
7
Toss to coat.
8
Roast until vegetables are tender & golden, stirring occasionally, about 40 min.

402

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 10 ingredients. The key ingredients include: 3 tablespoons olive oil, 3 cups apple cider, 1 cup apple cider vinegar, 1 1/2 tablespoons tomato & Parsley Vinaigrette, and more.

Yes, Roasted Root Vegetables With Cider Jus falls under the Vegetarian 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.

Roasted Root Vegetables With Cider Jus

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