Cider-Glazed Roasted Vegetables

Recipe by keeney

From Canadian Living December 2007. Another great do-ahead!

Top Review by rosslare

We loooved the veggie medley here, with rutabaga, parsnips, peppers, fennel and garlic. The apple cider sounded as a great idea, but infact, the aroma was not as strong as we thought it would be and the veggies turned slightly soggy with all that cider. I am thinking of trying this with some apple juice concentrate instead, perhaps.

Ingredients Nutrition

  • 1 cup apple cider
  • 14 cup butter, melted
  • 4 teaspoons minced thyme
  • 1 teaspoon salt
  • 14 teaspoon pepper
  • 1 rutabaga, peeled and cubed (2 lb., 3/4-inch)
  • 4 parsnips, peeled and cubed (1-inch)
  • 3 leeks, cut into 1-inch rounds (white and pale green)
  • 2 red peppers, cut into 2-inch pieces
  • 1 large fennel, cut into 2-inch pieces
  • 1 head garlic, peeled and separated


  1. Combine apple cider, butter, thyme, salt and pepper.
  2. In a large bowl, toss together rutabaga, parsnips and half of apple cider mixture.
  3. Spread in a greased 9 x 13 glass baking dish. Cover with foil. Bake for 15 minutes at 425.
  4. Meanwhile, in a large bowl, toss together leeks, red peppers, fennel, garlic and remaining apple cider mixture.
  5. Spread in a separate greased 9 x 13 glass baking dish. Cover with foil Add to oven and bake for 30 minutes at 425.
  6. Uncover both pans, stir vegetables. Continue roasting, stirring occasionally, for 30 minutes or until tender, golden and almost no juices remain.
  7. Make ahead - let cool, cover and refrigerate. Add 1/4 cup apple cider and rehead in covered Dutch oven over medium heat for aout 15 minutes or heated through.

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