Cider-Roasted Carrots And Parsnips
Serves: 3
Llewellyn Gorczany
1 January 1970
Based on User reviews:
60
Spice
59
Sweetness
56
Sourness
45
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 cup
Apple Cider2 tbsps
Olive Oil2 tbsps
Apple Cider Vinegar2 tbsps
Dijon Mustard (coarse-grain)2 tbsps
Honey2 tsps
Thyme (chopped fresh)1 tsp
SaltDirections:
1
Preheat the oven to 400 degrees F
2
Line a roasting pan with aluminum foil; set aside
3
In a very large bowl whisk together the apple cider, oil, vinegar, mustard, honey, thyme, and salt
4
Add carrots and parsnips and toss to coat
5
Transfer vegetables and liquid to the prepared roasting pan; spread in an even layer
6
Roast, uncovered, for 35 minutes or until vegetables are tender and liquid has evaporated, stirring twice during roasting
7
Makes 8 servings