Roasted Root Vegetables with cider jus
By: Julie Cecchini
Published: Saturday, September 6, 2014 - 4:41am

Ingredients




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

Preparation

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.

About

The 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.