CIDER-ROASTED CARROTS AND PARSNIPS
These two root vegetables blend for a side dish with enough character to hold the spotlight next to grilled or roasted meat, poultry, or fish. The hint of vinegar, Dijon, honey, and thyme will make you forget it's actually good for you. Skip-a-step by lining the vegetable roasting pan with aluminum foil. To line the pan fast, turn pan upside down and press sheet of aluminum foil around it. With aluminum foil, you can use either shiny side up or dull side up. Remove the aluminum foil. Turn over, drop foil inside. Crimp edges and you're ready to cook. After the meal there is no extra cleanup. Just toss the foil.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Line a roasting pan with Reynolds Wrap® Aluminum Foil; set aside. In a very large bowl whisk together the apple cider, oil, vinegar, mustard, honey, thyme, and salt. Add carrots and parsnips and toss to coat. Transfer vegetables and liquid to the prepared roasting pan; spread in an even layer.
- Roast, uncovered, for 35 minutes or until vegetables are tender and liquid has evaporated, stirring twice during roasting. Makes 8 servings.
Nutrition Facts : Calories 161 calories, Carbohydrate 31.2 g, Fat 4.1 g, Fiber 6.7 g, Protein 2 g, SaturatedFat 0.5 g, Sodium 211.3 mg, Sugar 15.1 g
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Tet Morningstar (God1Tet)
[email protected]I'm not a big fan of roasted vegetables, but I really enjoyed this recipe. The cider gave the carrots and parsnips a nice sweetness.
zoya zoya
[email protected]This recipe is easy to follow and the results are delicious. The carrots and parsnips were tender and flavorful.
Nabu Amisi
[email protected]I'm always looking for new ways to cook carrots and parsnips, and this recipe is a keeper. The cider added a unique flavor that I really enjoyed.
Waqar Askari
[email protected]I've made this recipe several times, and it's always a hit. It's a great way to add some variety to my vegetable side dishes.
Poros Hasan
[email protected]This recipe is a great way to get kids to eat their vegetables. My kids loved the sweet and tangy flavor of the carrots and parsnips.
bijoy roy
[email protected]I'm not a big fan of parsnips, but I loved this recipe. The cider and roasting process mellowed out the parsnip flavor, and the carrots were perfectly sweet.
fazi raja
[email protected]I added a bit of brown sugar to the recipe, and it turned out great. The carrots and parsnips were caramelized and had a wonderful flavor.
peter lami
[email protected]This was a great way to use up some leftover cider. The carrots and parsnips were delicious.
Dania Cook
[email protected]Love this recipe!
Marie Pastor
[email protected]So good!
Jerry Inukpuk
[email protected]These cider-roasted carrots and parsnips are a great side dish for any occasion. They're easy to make and always a hit with my family and friends.
Hollie Alberts
[email protected]I've made this dish several times, and it's always a crowd-pleaser. The cider adds a touch of sweetness that balances out the earthy flavor of the carrots and parsnips.
Nyondago Oyath
[email protected]I love roasted vegetables, and this recipe is one of my favorites. The cider gives the carrots and parsnips a unique flavor, and the roasting process makes them perfectly tender.
shettima Aje
[email protected]These carrots and parsnips were delicious! The cider added a nice flavor twist, and the roasting process made them tender and caramelized. I would definitely recommend this recipe.
Fariba Rahaman
[email protected]I was skeptical about using cider in a roasted vegetable dish, but I was pleasantly surprised. The cider added a subtle sweetness that complemented the roasted carrots and parsnips perfectly.
iliass takzima
[email protected]These cider-roasted carrots and parsnips were a hit! The cider gave them a slightly sweet and tangy flavor, and the roasting process caramelized them perfectly. I will definitely be making this dish again.