Apple Cider Roasted Root Vegetables

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
  1. Preheat oven to 425°.
  2. Add cider and wine to a large saucepan; bring to a boil over medium-high heat.
  3. Reduce heat sufficiently to maintain a high simmer; cook until reduced to ½ cup (about 20 min.).
  4. Remove from heat; whisk in butter.
  5. Toss vegetables with cider reduction; season with salt and pepper.
  6. 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.).
  7. Garnish with herbs.


Find It!

  • Find Minnesota Grown apple cider seasonally in the Produce Department.