Cider-Glazed Roasted Vegetables
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This recipe makes 10 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 142 |
| pro | 3 g |
| total fat | 5 g |
| sat. fat | 3 g |
| carb | 24 g |
| fibre | 4 g |
| chol | 12 mg |
| sodium | 301 mg |
| % RDI: | - |
| calcium | 8 |
| iron | 11 |
| vit A | 17 |
| vit C | 107 |
| folate | 24 |
This eye-catching side dish is hearty enough to also make a vegetarian main dish when served with couscous or rice. If you have a large enough roasting pan, you can cook all the vegetables in the one pan for the same times, adding the second batch as directed.
Ingredients
- 1 cup apple cider
- 1/4 cup butter, melted
- 4 tsp minced fresh thyme
- 1 tsp salt
- 1/2 tsp pepper
- Vegetables:
- 1 rutabaga, peeled and cut into 3/4-inch (2 cm) cubes
- 4 parsnips, peeled and cut into 1-inch (2.5 cm) cubes
- 3 leeks, cut into 1-inch (2.5 cm) thick rounds
- 2 sweet red peppers, cut into 2-inch pieces
- 1 large fennel bulb, trimmed and cut into 2-inch pieces
- 1 garlic head, separated into cloves and peeled
Preparation
Vegetables: In large bowl, toss together rutabaga, parsnips and half each of the cider, butter, thyme, salt and pepper. Spread in greased 13- x 9-inch (3 L) glass baking dish or small roasting pan. Cover with foil; roast in 425°F (220°C) oven for 15 minutes.
Meanwhile, in large bowl, toss together leeks, red peppers, fennel, garlic and remaining cider, butter, thyme, salt and pepper. Spread in separate same-size greased dish or roasting pan; cover with foil. Add to oven; roast for 30 minutes.
Uncover both pans; stir vegetables. Roast, stirring occasionally, for 30 minutes or until tender, golden and almost no juices remain. (Make-ahead: Let cool; cover and refrigerate for up to 24 hours. Reheat in covered Dutch oven over medium heat with 1/4 cup/50 mL apple cider for about 10 minutes.)
Meanwhile, in large bowl, toss together leeks, red peppers, fennel, garlic and remaining cider, butter, thyme, salt and pepper. Spread in separate same-size greased dish or roasting pan; cover with foil. Add to oven; roast for 30 minutes.
Uncover both pans; stir vegetables. Roast, stirring occasionally, for 30 minutes or until tender, golden and almost no juices remain. (Make-ahead: Let cool; cover and refrigerate for up to 24 hours. Reheat in covered Dutch oven over medium heat with 1/4 cup/50 mL apple cider for about 10 minutes.)
Source : Canadian Living Magazine: December 2007
- Keywords : Vegetarian; Sides; Parsnips; Red pepper; Make-Ahead; Roast; Fennel;
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