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Cider-Glazed Roasted Vegetables

By The Canadian Living Test Kitchen

Tested till perfect

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Cider-Glazed Roasted Vegetables

This recipe makes 10 servings

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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.)

Source : Canadian Living Magazine: December 2007

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