Cider-roasted carrots and parsnips
By á-2240
Rate this recipe
4/5
(1 Votes)
Ingredients
- 2/3 cup apple cider
- 2 tbsp. Olive oil
- 2 tbsp apple cider vinegar
- 2 tbsp Dijon mustard
- 2 tbsp honey
- 2 tsp chopped fresh thyme
- 1/4 tsp. salt
- 1 1/2 lbs. carrots, peeled and cut into sticks
- 1 1/2 lbs. parsnips, peeled and cut into sticks
Details
Preparation
Step 1
1. Preheat oven to 400. Line a roasting pan with foil; set aside. In a very large bowl, whisk together the apple cider, oil, vinegar, mustard, honey, thyme, and salt. Add carrots and parsnips and toss to coat. Transfer vegetables and liquid to the prepared roasting pan, spread in an even layer.
2. Roast, uncovered for 35 minutes or until vegetables are tender and liquid has evaporated, stirring twice during roasted.
You'll also love
- Cucumbers in Vinegar & Oil 4/5 (1 Votes)
- Meat Stuffed Pasta Shells 4/5 (1 Votes)
- ...How to Substitute Orange... 4/5 (1 Votes)
- Berries and spinach salad.... 4/5 (1 Votes)
- LEVY RESTAURANT SIGNATURE HOMEMADE... 4/5 (2 Votes)
- Carrot Cake (Silver Palate) 4/5 (2 Votes)
- Broccoli and Parsnip Soup 3.6/5 (5 Votes)
Review this recipe