Apple Cider Roasted Root Vegetables
Ingredients
This delicious vegetable side dish provides wonderful bone-building nutrients, including vitamins A, C and K, calcium and potassium.
2 cups
Minnesota Grown apple cider
½ cup
semisweet white wine (such as Gewürztraminer or Riesling)
2 tbsp.
Kowalski's Unsalted Butter
1 ¼ lbs.
parsnips, peeled and sliced ½" thick
1 ¼ lbs.
carrots, peeled and sliced ½" thick
1 ¼ lbs.
rutabagas, peeled and sliced ½" thick
- kosher salt and freshly ground Kowalski's Black Peppercorn, to taste
- fresh herbs (such as rosemary or thyme), for garnish
Directions
- Preheat oven to 425°.
- Add cider and wine to a large saucepan; bring to a boil over medium-high heat.
- Reduce heat sufficiently to maintain a high simmer; cook until reduced to ½ cup (about 20 min.).
- Remove from heat; whisk in butter.
- Toss vegetables with cider reduction; season with salt and pepper.
- Pour onto 2 large rimmed baking sheets lined with parchment paper; roast vegetables in preheated oven until tender and dark golden-brown (35-40 min.).
- Garnish with herbs.
Find It!
- Find Minnesota Grown apple cider seasonally in the Produce Department.
