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Roasted Root Vegetables with cider jus
Julie Cecchini
6 to 8 servings
BeginnerThe warm and cosy feeling I get as fall beckons makes me happy for the dwindling daylight. Root vegetables roasted in cider jus are an ode to that feeling.
Total Steps
8
Ingredients
10
Tools Needed
1
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Roasted Root Vegetables with cider jusIngredients
- 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 red or sweet potatoes
- 1 large red onion, quartered
- 1 medium chopped zucchini(optional)
Instructions
1
Step 1
Boil apple juice and wine in a large saucepan until reduced to 3/4 cup, about 30 min.
2
Step 2
Whisk in olive oil and Veggie Rub.
3
Step 3
Preheat oven to 425 f.
4
Step 4
Peel and cut vegetables into 1/2 inch pieces.
5
Step 5
Divide between 2 roasting pans.
6
Step 6
Pour apple juice mixture over vegetables.
7
Step 7
Toss to coat.
8
Step 8
Roast until vegetables are tender & golden, stirring occasionally, about 40 min.