I am pretty sure I found my new favorite way to eat my vegetables. These cider roasted root vegetables are an absolute essential side dish for all holiday meals, or just an average Tuesday. They are so good, you’ll want to make them over and over. Carrots, parsnips and sweet potatoes sit in a marinade to soak up some flavor. Then you just dump the veggies, marinade and all onto a sheet pan and roast.
The marinade that has apple cider in it, makes a glaze on the veggies. It is sticky, sweet, salty, tangy and this may be the first time everyone wants seconds and thirds of their veggies. I love how the marinade becomes the perfect glaze with out any refined sugar. This recipe can be done with any vegetables you want, but I really like this root vegetable combination!
This is such a fast and amazing side dish for any holiday meal. I love all my sides to be as quick as possible to I can get everything done, and get out of the kitchen and enjoy myself!
This is such a solid method of making vegetables delicious. I’m obsessed with roasting vegetables, but this was the first time I tried roasting vegetables in the marinade they were in. Just dumping everything onto a sheet pan gives it so much flavor. This can be done with so many different vegetables and flavorings. Just using a bit of juice as the base to create a sweet glaze. I guarantee that everyone will love this cider roasted root vegetables for the holidays!
Root vegetables roasted in a marinade made with apple cider.
- 1/2 Cup Apple cider or apple juice
- 2 Tablespoons Olive oil
- 2 Tablespoons Apple cider vinegar
- 1 Tablespoon Dijon mustard
- 1 Tablespoon Agave syrup
- 1 teaspoon Fresh thyme
- 1 teaspoon Salt
- 5 Medium Carrots, chopped (about 2 cups)
- 5 Medium Parsnips, chopped (about 2 cups)
- 2 Large Sweet potatoes, chopped (about 2 1/2 cups)
In a large mixing bowl, make the marinade/glaze, whisk together the apple cider, olive oil, apple cider vinegar, dijon, agave, thyme and salt.
Add the chopped carrots, parsnips and sweet potatoes to the bowl. Toss the vegetables in the marinade to coat them. Then let them sit for about 15-20 minutes in the marinade.
Preheat the oven to 400 degrees(F).
Then pour the vegetables, marinade and all onto a large sheet pan. Spread out evenly, then roast for about 20 minutes, toss the vegetables, then roast for about 15 more minutes or until nice and brown and the marinade turns into a thick glaze.
Let cool for just a few minutes, then serve.