Cider-Roasted Vegetables

"Real Simple November 2001"
 
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photo by yogiclarebear photo by yogiclarebear
photo by yogiclarebear
photo by karen photo by karen
Ready In:
1hr 15mins
Ingredients:
7
Serves:
8
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ingredients

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directions

  • Heat oven to 450°F
  • Place the vegetables in two small roasting pans.
  • In a medium bowl, whisk together the brown sugar, oil, and vinegar.
  • Pour over the vegetables and toss to coat well. Cook until tender, about 1 hour, stirring halfway.
  • Add the mushrooms during the last 10 minutes, toss to coat well, and finish roasting.
  • Season to taste with salt and freshly ground pepper.

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Reviews

  1. Made for Thanksgiving 2010. Easy and delicious and very beautiful presentation.
     
  2. Great recipe! I didn't have any parsnips, so I substituted a chopped onion, and it added great flavor to the mix of vegetables. I cut the recipe down quite a bit to 2 beets, 1 onion, 2 carrots and about 5 mushrooms. I wasn't sure who this would translate into weight, so I cut the sauce down to 1/4, and it seemed to be plenty. My version made 3 servings and was great leftover too.
     
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RECIPE SUBMITTED BY

Originally from Cleveland, Ohio. Been in Texas since February 2002. I am continually seeking enlightenment through revelations of nature and reasonable people. One of my favorite hobbies is genealogy.
 
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