Chick Farm Recipe Collection
Cider-Glazed Root Vegetables
Hearty oven-roasted winter vegetables with a delicious apple cider glaze.
2 cups apple cider
4 large carrots, cut into 1-1/2" by 1/4" sticks
3 large parsnips, peeled and cut into 1-1/2" by 1/4" sticks
2 medium onions, peeled, quartered, then cut again crosswise
1 tbs olive oil
2 tbs butter, cut into pieces
Salt and freshly ground black pepper to taste
1 tbs fresh thyme leaves
Preheat oven to 425F. Place cider in a saucepan and bring to a boil. Boil for 15 minutes or until reduced by about half.
Meanwhile, prepare the vegetables and place them in a single layer on a large rimmed baking sheet. Drizzle with the olive oil and toss to coat. Drizzle cider over vegetables. Scatter butter pieces over the top and sprinkle with salt and pepper.
Cover pan tightly with foil and bake until vegetables are almost crisp-tender, about 25 minutes. Remove foil and stir vegetables to coat with the pan juices. Bake uncovered about 15 minutes or until vegetables brown and some of the juices evaporate.
Transfer mixture to a serving bowl along with accumulated juices. Sprinkle with thyme leaves. Season to taste.
Yields: 8 Servings
Portland Press Herald, Oct. 26, 2011