Cider-Roasted Carrots and Parsnips
Cider-roasted carrots and parsnips are a delightful and flavorful side dish that is perfect for any fall or winter meal. This dish takes the humble carrot and parsnip and elevates them to a whole new level with the addition of cider, which adds a subtle sweetness and depth of flavor to the vegetables. The combination of the natural sweetness of the carrots and parsnips with the tangy and slightly acidic cider creates a perfect balance of flavors that will surely impress your family and friends.
Servings:
8
Yield:
8 servings
Ingredients
Directions
Step 1
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.
Step 2
Roast, uncovered, for 35 minutes or until vegetables are tender and liquid has evaporated, stirring twice during roasting. Makes 8 servings.
Nutrition Facts (per serving)
161
Calories
4g
Fat
31g
Carbs
2g
Protein
Complement
The process of roasting the carrots and parsnips in cider also gives them a beautiful caramelized exterior while keeping the inside tender and juicy. The addition of fresh herbs and a touch of butter enhances the overall taste and adds a comforting warmth to the dish. Whether you are serving a holiday feast or a simple weeknight dinner, these cider-roasted carrots and parsnips are sure to be a hit. With their vibrant colors and delicious flavors, they will brighten up any meal and leave everyone asking for seconds.
