Root Vegetable Pan Roast with Chestnuts and Apples

Name: Root Vegetable Pan Roast with Chestnuts and Apples
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup cider vinegar; 1/2 cup chicken or vegetable stock or canned low-sodium broth; 2 tablespoons unsalted butter; 1 tablespoon pure maple syrup; 2 large sweet potatoes, peeled and cut into 2-inch chunks; 2 medium red onions, each cut into 8 wedges through the core; 1 cup vacuum-packed whole chestnuts (6 ounces); 1/4 cup extra-virgin olive oil; 1 tablespoon thyme leaves; Salt and freshly ground pepper; 2 medium beets, peeled and cut into 2-inch chunks; 2 large tart apples, such as Granny Smith, cored and cut into eighths

Servings: persons

1/2 cup cider vinegar
1/2 cup chicken or vegetable stock or canned low-sodium broth
2 tablespoons unsalted butter
1 tablespoon pure maple syrup
2 large sweet potatoes, peeled and cut into 2-inch chunks
2 medium red onions, each cut into 8 wedges through the core
1 cup vacuum-packed whole chestnuts (6 ounces)
1/4 cup extra-virgin olive oil
1 tablespoon thyme leaves
Salt and freshly ground pepper
2 medium beets, peeled and cut into 2-inch chunks
2 large tart apples, such as Granny Smith, cored and cut into eighths

1
Preheat the oven to 400.
2
In a small saucepan, combine the cider vinegar, chicken stock, butter and maple syrup and bring to a boil.
3
Cook over moderately high heat until reduced by half, about 15 minutes.
4
Meanwhile, in a large shallow roasting pan, toss the sweet potatoes, onions and chestnuts with the olive oil and thyme; season with salt and pepper.
5
Tuck the beets among the other vegetables and roast for 20 minutes.
6
Gently turn the vegetables, add the apples and roast for 20 minutes longer, or until all of the vegetables and the apples are tender and lightly browned.
7
Add the sauce and toss gently.
8
Transfer to a platter and serve.

336

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.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 12 ingredients. The key ingredients include: 1/2 cup cider vinegar, 1/2 cup chicken or vegetable stock or canned low-sodium broth, 2 tablespoons unsalted butter, 1 tablespoon pure maple syrup, and more.

Yes, Root Vegetable Pan Roast with Chestnuts and Apples falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!