Roasted Root Vegetables with cider jus
3 tbsp olive oil
3 cups apple cider
1 cup apple cider vinegar
1 1/2 tbsp Tomato & Parsley Vinaigrette
1 1/4 lb turnips
1 1/4 lb parsnip
1 1/4 lb carrots
1 1/4 lb red or sweet potatoes (I like leaving the skins on)
1 large red onion, quartered
1 med chopped zucchini for color (optional)
Boil apple juice and wine in a large saucepan until reduced to 3/4 cup, about 30 min.
Whisk in olive oil and Veggie Rub.
Preheat oven to 425 f.
Peel and cut vegetables into 1/2 inch pieces.
Divide between 2 roasting pans.
Pour apple juice mixture over vegetables.
Toss to coat.
Roast until vegetables are tender & golden, stirring occasionally, about 40 min.
The warm and cosy feeling I get as fall beckons makes me happy for the dwindling daylight. Root vegetables roasted in cider jus are an ode to that feeling.
Saturday, September 6, 2014 - 4:41am