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    You are in: Home / Recipes / Roasted Winter Root Vegetables With Apple Cider Recipe
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    Roasted Winter Root Vegetables With Apple Cider

    Roasted Winter Root Vegetables With Apple Cider. Photo by yogiclarebear

    1/1 Photo of Roasted Winter Root Vegetables With Apple Cider

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    30 mins

    40 mins

    Cookgirl's Note:

    From Bon Appetit November 1997. This would be the perfect side dish for the Thanksgiving meal! To be honest, I substitute another root vegetable for the turnips; i.e, kohlrabi, potatoes, celeriac, etc.

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    Units: US | Metric


    1. 1
      Combine the apple cider and wine in a heavy saucepan and reduce to 3/4 cup. This will take about 30 minutes.
    2. 2
      Whisk in the butter until smooth.
    3. 3
      Preheat oven to 425°F.
    4. 4
      Peel all the vegetables and cut in to 1/2 inch pieces.
    5. 5
      Use the largest roast pan you own (or use two roasting pans and divide the vegetables). Pour the prepared apple cider/wine mixture over the vegetables. Stir to coat.
    6. 6
      Sprinkle with salt and pepper.
    7. 7
      Roast the vegetables until they are tender and golden, stirring occasionally and cook approximately 40 minutes.

    Ratings & Reviews:

    • on November 27, 2007


      The leftovers make a great soup. After Thanksgiving I pureed about 2 cups to a can of chicken broth, added about 1/4 cup more cider, heated it all, finished w/ about 1/3 cup of heavy cream, and garnished each bowl with a dollop of sour cream. I had all these things from my Thanksgiving prep, so I felt virtuous about using my leftovers, but it was also delicious.

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    • on October 20, 2007


      YUM. I subbed butternut squash for the yams.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Roasted Winter Root Vegetables With Apple Cider

    Serving Size: 1 (479 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 273.2
    Calories from Fat 45
    Total Fat 5.0 g
    Saturated Fat 2.8 g
    Cholesterol 11.4 mg
    Sodium 175.5 mg
    Total Carbohydrate 50.4 g
    Dietary Fiber 11.2 g
    Sugars 14.0 g
    Protein 4.1 g

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