Apple Cider Roasted Root Vegetables
Ingredients
2 cups
Kowalski's 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.
Minnesota Grown 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 Minnesota Grown 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!
- Kowalski's Minnesota Grown Apple Cider is available seasonally in the Produce Department.
Tasty Tip:
- Minnesota Grown products are fresher by miles, which is why we recommend them in this recipe. When local options are unavailable, fresh products grown or produced elsewhere may be used.
Nutriton Note:
- This delicious vegetable side dish provides wonderful bone-building nutrients, including vitamins A, C and K, calcium and potassium.
