Are you ready to elevate your side dish game with a recipe that's both rustic and elegant? Our Roasted Roots with Cider Glaze is the culinary magic trick that turns humble vegetables into a showstopping dish that will have your family and guests begging for seconds. Imagine golden-brown root vegetables glistening with a sweet and tangy apple cider glaze, each bite bursting with caramelized goodness and aromatic thyme – this isn't just a side dish, it's a flavor adventure waiting to happen!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups carrots, peeled and chopped
- 2 cups parsnips, peeled and chopped
- 1 cup sweet potatoes, peeled and chopped
- 1/4 cup apple cider
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions
- Preheat the oven to 425°F (218°C). Line a large rimmed baking sheet with parchment paper to prevent sticking and ease cleanup.
- Wash and peel all root vegetables: carrots, parsnips, and sweet potatoes. Cut them into uniform 1-inch chunks to ensure even roasting.
- In a large mixing bowl, toss the chopped vegetables with olive oil, ensuring each piece is evenly coated. Season generously with salt and freshly ground black pepper.
- Spread the vegetables in a single layer on the prepared baking sheet, making sure they are not overcrowded. This allows them to roast and caramelize instead of steaming.
- Place the baking sheet in the preheated oven and roast for 35-40 minutes, stirring once halfway through to promote even browning.
- During the last 10 minutes of roasting, drizzle apple cider over the vegetables, which will create a light glaze and enhance their natural sweetness.
- Remove from oven when vegetables are tender and edges are golden brown and slightly crispy.
- Transfer to a serving platter and garnish with fresh thyme leaves. Serve immediately while warm.
Tips
- Size Matters: Cut your vegetables into uniform 1-inch chunks to ensure even roasting and consistent cooking.
- Don't Overcrowd: Spread vegetables in a single layer with some space between them. Overcrowding leads to steaming instead of roasting.
- High Heat is Key: Roasting at 425°F creates those delicious caramelized edges and brings out the natural sweetness of the vegetables.
- Mid-Roast Stir: Halfway through cooking, give your vegetables a quick stir to promote even browning and prevent burning.
- Cider Glaze Timing: Add the apple cider in the last 10 minutes to create a light, sweet glaze without burning.
- Fresh Herbs Make a Difference: The fresh thyme isn't just a garnish – it adds a aromatic, herbaceous note that complements the sweet roasted vegetables perfectly.
- Serve Immediately: These roasted roots are best enjoyed hot, straight from the oven, when they're at their most crispy and flavorful.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 43g
Protein: 2g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
