Root vegetables get a bad rap but I’m a huge fan of them – especially when they’re roasted in a hot oven and glazed with apple cider and maple syrup. What could possibly be bad about that? Nothing, that’s what. They’re delicious and this year I served them at Christmas Eve dinner where they were a big hit. In this version I used parsnips, onions, sweet potatoes and carrots but any hearty root vegetables will do. You could easily substitute celery root, white potatoes, turnips, butternut squash, etc. True to my typical cooking style they’re easy to make, relatively healthy and super yummy. Enjoy!
This post was modified from a blog post I wrote for www.webernation.com
- 1 ½ pounds parsnips
- 1 ½ pounds carrots
- 1 large sweet onion
- 1 large sweet potato
- 1 tablespoon fresh chopped rosemary
- 1 tablespoon fresh chopped thyme
- 1 tablespoon olive oil
- kosher salt
- ¼ cup apple cider
- ¼ cup chicken broth
- 2 tablespoons butter
- 1 tablespoon good-quality maple syrup
- Preheat oven to 425 degrees. Line a large baking sheet with tin foil and spray with non-stick cooking spray.
- Peel and cut vegetables into 1-inch pieces. In a large bowl, toss parsnips, carrots, onion, sweet potato, rosemary and thyme with the olive oil until the vegetables are well coated. Season to taste with salt and pepper.
- Bring cider, broth, butter and maple syrup to a boil. Cook, uncovered, until reduced by half and syrupy, about 10 min. Season with salt and pepper.
- Pour vegetables into a single, even layer on the prepared baking sheet. Roast in the oven for 35-45 minutes, or until the vegetables are cooked through and lightly browned, turning occasionally.
- Remove vegetables from the oven, place in a large serving bowl and pour the cider glaze over the vegetables, tossing until well coated. Add additional salt and pepper, if desired.