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Cider-Glazed Root Vegetables with Pomegranate and Cilantro


For a seasonal vegetable recipe that would produce vegetables with a lightly sweetened glaze, we started by cutting the carrots slightly smaller than the other vegetables for even cooking. Then by caramelizing the vegetables in butter and deglazing with hard cider, we created a glaze that tasted bright and flavorful. A final addition of ruby red pomegranate seeds and chopped fresh cilantro completed the flavor profile.

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Rate this recipe 4.7/5 (3 Votes)


  • Serves 8
  • If you prefer to use an equal amount of nonalcoholic sparkling or regular cider, reduce the sugar to 1 tablespoon. The apple should be left unpeeled.
  • Ingredients
  • 4 tablespoons unsalted butter
  • 1 pound carrots, peeled and cut into 1/2-inch pieces
  • 12 ounces parsnips, peeled and cut into 3/4-inch pieces
  • 12 ounces turnips, peeled and cut into 3/4-inch pieces
  • 3 shallots, peeled and halved
  • 2 1/2 cups hard cider
  • 3 tablespoons sugar
  • Salt and pepper
  • 1 Granny Smith apple, cored, halved, and cut into 1/2-inch pieces
  • 1/4 cup pomegranate seeds
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoons cider vinegar


Adapted from


Step 1

1. Melt 1 tablespoon butter in 12-inch skillet over medium-high heat. Add carrots, parsnips, turnips, and shallots and cook until lightly browned, about 5 minutes. Add cider, sugar, 1 1/2 teaspoons salt, and remaining 3 tablespoons butter and bring to boil. Reduce heat to medium-low, cover, and cook until vegetables are just tender, 7 to 10 minutes, stirring occasionally.

2. Uncover, increase heat to medium, and cook until vegetables are fully tender, about 13 minutes, stirring occasionally. Stir in apple and continue to cook until cider is syrupy and apple is just tender, about 2 minutes longer. Off heat, stir in pomegranate seeds, cilantro, and vinegar. Season with salt and pepper to taste. Transfer to serving dish and pour any remaining glaze over vegetables. Serve.


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