Roasted Winter Root Vegetables With Apple Cider

READY IN: 1hr 10mins
Recipe by COOKGIRl

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.

Top Review by plainfoods

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.

Ingredients Nutrition


  1. Combine the apple cider and wine in a heavy saucepan and reduce to 3/4 cup. This will take about 30 minutes.
  2. Whisk in the butter until smooth.
  3. Preheat oven to 425°F.
  4. Peel all the vegetables and cut in to 1/2 inch pieces.
  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. Sprinkle with salt and pepper.
  7. Roast the vegetables until they are tender and golden, stirring occasionally and cook approximately 40 minutes.

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