Cider-Roasted Vegies

By GratefulSea

Great for potlucks, the vegetables can be roasted and kept at room temperature up to 2 hours in advance or refrigerated up to 1 day in advance. Reheat from room temperature at 350° F to 400° F.

Ingredients

• 1-1/2 pounds beets (1 bunch), peeled and cut into wedges
• 1-1/2 pounds parsnips, peeled and cut into 2-inch chunks
• 1-1/2 pounds baby carrots, peeled (or 1-1/2 pounds carrots cut into 2-inch chunks)
• 4 tablespoons brown sugar
• 4 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 pound shiitake or cremini mushrooms, cleaned and stemmed

Preparation

Step 1

Heat oven to 450° F. Place the vegetables in two small roasting pans.

In a medium bowl, whisk together the brown sugar, oil, and vinegar. Pour over the vegetables and toss to coat well.

Cook until tender, about 1 hour, stirring halfway. Add the mushrooms during the last 10 minutes, toss to coat well, and finish roasting. Season to taste with salt and freshly ground pepper.