I first made these vegetables over the holidays, and they quickly became a favorite. My friend Brooke was coming over for dinner and of all my friends, she was most likely to love this dish as much as I do. I made Rosemary Balsamic Glazed Chicken to go with the vegetables. This was a hit at dinner and the leftovers were great on a salad for lunch.
Ingredients:
1 large parsnip, peeled and chopped
5 large carrots, peeled and chopped
3/4 squash, peeled, seeded, and chopped
3 turnips, peeled and chopped
2 cloves garlic, minced
3 tablespoons olive oil
1 tablespoon fresh thyme
1 tablespoon fresh rosemary
salt and pepper
1 cup apple cider (or substitute apple juice)
1/3 cup vinegar
1 tablespoon sugar
1 tablespoon fresh chives, chopped
Prepration:
1. Preheat oven to 425 degrees.
2. Place chopped parsnips, carrots, squash, and turnips on a large cookie sheet. (I line my cookie sheet with a silicon baking mat for easy cleanup).
3. Sprinkle minced garlic, rosemary, and thyme over vegetables. Drizzle with olive oil. Mix with your hands to coat vegetables with olive oil.
4. Season all vegetables with salt and pepper.
5. Bake vegetables for 35-40 minutes, until soft. Flip vegetables about half way through baking.
6. While vegetables are baking, stir apple cider, vinegar, and sugar together in a saucepan. Bring to a boil, then simmer over medium-low heat for at least 20 minutes.
7. Remove vegetables from over and place in a bowl. Pour cider mixture over the vegetables and stir to coat vegetables. Serve warm.
Source: http://www.myrecipes.com/m/recipe/roasted-root-vegetables-glaze
Ingredients:
1 large parsnip, peeled and chopped
5 large carrots, peeled and chopped
3/4 squash, peeled, seeded, and chopped
3 turnips, peeled and chopped
2 cloves garlic, minced
3 tablespoons olive oil
1 tablespoon fresh thyme
1 tablespoon fresh rosemary
salt and pepper
1 cup apple cider (or substitute apple juice)
1/3 cup vinegar
1 tablespoon sugar
1 tablespoon fresh chives, chopped
Prepration:
1. Preheat oven to 425 degrees.
2. Place chopped parsnips, carrots, squash, and turnips on a large cookie sheet. (I line my cookie sheet with a silicon baking mat for easy cleanup).
3. Sprinkle minced garlic, rosemary, and thyme over vegetables. Drizzle with olive oil. Mix with your hands to coat vegetables with olive oil.
4. Season all vegetables with salt and pepper.
5. Bake vegetables for 35-40 minutes, until soft. Flip vegetables about half way through baking.
6. While vegetables are baking, stir apple cider, vinegar, and sugar together in a saucepan. Bring to a boil, then simmer over medium-low heat for at least 20 minutes.
7. Remove vegetables from over and place in a bowl. Pour cider mixture over the vegetables and stir to coat vegetables. Serve warm.
Source: http://www.myrecipes.com/m/recipe/roasted-root-vegetables-glaze