Cider-Glazed Roasted Vegetables

Recipe by keeney
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
  • 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
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DIRECTIONS

  • Combine apple cider, butter, thyme, salt and pepper.
  • In a large bowl, toss together rutabaga, parsnips and half of apple cider mixture.
  • Spread in a greased 9 x 13 glass baking dish. Cover with foil. Bake for 15 minutes at 425.
  • Meanwhile, in a large bowl, toss together leeks, red peppers, fennel, garlic and remaining apple cider mixture.
  • Spread in a separate greased 9 x 13 glass baking dish. Cover with foil Add to oven and bake for 30 minutes at 425.
  • Uncover both pans, stir vegetables. Continue roasting, stirring occasionally, for 30 minutes or until tender, golden and almost no juices remain.
  • 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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