Tested till perfect Cider-Glazed Roasted Vegetables

Cider-Glazed Roasted Vegetables

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2007

Recipe3 out of 5 based on 11 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 10


  • 1 cup 1cupapple cider
  • 1/4 cup 1/4cupbutter, melted
  • 4 tsp 4tspminced fresh thyme
  • 1 tsp 1tspsalt
  • 1/2 tsp 1/2tsppepper


  • 1 1rutabaga, peeled and cut into 3/4-inch (2 cm) cubes
  • 4 4parsnipparsnips, peeled and cut into 1-inch (2.5 cm) cubes
  • 3 3leekleeks, cut into 1-inch (2.5 cm) thick rounds
  • 2 2sweet red peppersweet red peppers, cut into 2-inch pieces
  • 1 large 1largefennel bulb, trimmed and cut into 2-inch pieces
  • 1 1garlic head, separated into cloves and peeled
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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.)

Nutritional Information Per serving: about

cal 142 pro 3g total fat 5g sat. fat 3g
carb 24g fibre 4g chol 12mg sodium 301mg

% RDI:

calcium 8 iron 11 vit A 17 vit C 107
folate 24
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