Cider-Roasted Vegetables

  • 1 1/2 pounds beets (1 bunch), peeled and cut into wedges
  • 1 1/2 pounds parsnips, peeled and cut into 2-inch chunks
  • 1 1/2 pounds baby carrots, peeled (or 1 1/2 pounds carrots cut into 2-inch chunks)
  • 4 tablespoons brown sugar
  • 4 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 pound shiitake or cremini mushrooms, cleaned and stemmed

Heat oven to 450° F. Place the vegetables in two small roasting pans.

In a medium bowl, whisk together the brown sugar, oil, and vinegar. Pour over the vegetables and toss to coat well.

Cook until tender, about 1 hour, stirring halfway. Add the mushrooms during the last 10 minutes, toss to coat well, and finish roasting. Season to taste with salt and freshly ground pepper.

Make-ahead tip: The vegetables can be roasted and kept at room temperature up to 2 hours in advance or refrigerated up to 1 day in advance. Reheat from room temperature at 350° F to 400° F.

  • Yields: 8 servings
  • Preparation Time: 75 minutes
Related Articles: 

Add new comment

Filtered HTML

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.