Cider-Glazed Roasted Root Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Elegant batons of carrots, parsnips, and rutabagas make a pretty presentation. Serve this alongside roast pork, beef, or lamb. Market tip: If carrots still have the tops attached, make sure they are bright green and fresh-looking. Choose cream-colored parsnips that taper gently; this makes it easier to cut uniform pieces. Medium-size rutabagas (about the size of a yellow onion) are best; larger ones can be woody. Ingredients:
3 tablespoons butter |
12 ounces carrots (about 2 large), peeled, cut into 2x1/3-inch sticks |
12 ounces parsnips (about 3 large), peeled, cut into 2x1/3-inch sticks |
12 ounces rutabagas (about 2 medium), peeled, cut into 2x1/3-inch sticks |
1 cup sparkling apple cider |
2 tablespoons calvados (apple brandy) or other brandy |
1 tablespoon minced fresh parsley |
Directions:
1. Preheat oven to 425°F. Using 1/2 tablespoon butter, generously coat 17x12x1-inch heavy rimmed baking sheet. Arrange carrots, parsnips, and rutabagas in single layer on baking sheet. Drizzle cider over vegetables. Dot with remaining 2 1/2 tablespoons butter. Sprinkle with salt and pepper. Cover tightly with foil and bake until vegetables are almost crisp-tender, about 25 minutes. Stir vegetables to coat with juices. Bake uncovered until vegetables are tender and juices are almost evaporated, about 20 minutes. Drizzle Calvados over vegetables and toss to coat.
2. Transfer mixture to serving bowl. Toss with parsley. Season to taste with salt and pepper and serve immediately.
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