Roasted Root Vegetables with cider jus

Ingredients

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)

Preparation

1
Boil apple juice and wine in a large saucepan until reduced to 3/4 cup, about 30 min.
2
Whisk in olive oil and Veggie Rub.
3
Preheat oven to 425 f.
4
Peel and cut vegetables into 1/2 inch pieces.
5
Divide between 2 roasting pans.
6
Pour apple juice mixture over vegetables.
7
Toss to coat.
8
Roast until vegetables are tender & golden, stirring occasionally, about 40 min.
.

About

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.

Added:

Saturday, September 6, 2014 - 4:41am

Creator:

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