Cider-Glazed Roasted Vegetables Cider-Glazed Roasted Vegetables

Cider-Glazed Roasted Vegetables 150 Image by: Cider-Glazed Roasted Vegetables 150 Author: Canadian Living

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.

  • Portion size 10 servings
  • Credits : Canadian Living Magazine: December 2007




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 facts Per serving: about

  • Sodium 301 mg
  • Protein 3 g
  • Calories 142.0
  • Total fat 5 g
  • Cholesterol 12 mg
  • Saturated fat 3 g
  • Total carbohydrate 24 g


  • Iron 11.0
  • Folate 24.0
  • Calcium 8.0
  • Vitamin A 17.0
  • Vitamin C 107.0
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Cider-Glazed Roasted Vegetables