Cider Glazed Roasted Vegetables
Bring a burst of seasonal flavor to your table with these irresistible Cider Glazed Roasted Vegetables! Perfectly caramelized carrots, parsnips, Brussels sprouts, and sweet potatoes are roasted until tender and then elevated with a luscious glaze made from tangy apple cider, apple cider vinegar, and brown sugar. This simple yet sophisticated side dish is finished with a buttery sheen and a hint of fresh thyme for optional garnish. Ready in just 50 minutes, this easy recipe pairs beautifully with cozy fall and winter feasts, making it a must-have for holiday dinners or as a vibrant addition to weeknight meals.
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Recipe Information
Ingredients
- 4 medium, peeled and sliced into thick sticks carrots
- 4 medium, peeled and sliced into thick sticks parsnips
- 200 grams, trimmed and halved brussels sprouts
- 2 medium, peeled and cut into 1-inch cubes sweet potatoes
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 cup apple cider
- 2 tablespoons apple cider vinegar
- 2 tablespoons brown sugar
- 2 tablespoons, unsalted butter
- 1 teaspoon, chopped (optional, for garnish) fresh thyme
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or foil for easy cleanup.
In a large mixing bowl, combine the carrots, parsnips, brussels sprouts, and sweet potatoes. Drizzle with olive oil and season with kosher salt and black pepper. Toss to coat evenly.
Spread the vegetables in an even layer on the prepared baking sheet, ensuring they are not overcrowded. Roast in the oven for 25–30 minutes, stirring halfway through, until the vegetables are golden and tender.
While the vegetables are roasting, prepare the cider glaze. In a small saucepan over medium heat, combine the apple cider, apple cider vinegar, and brown sugar. Bring the mixture to a simmer and let it reduce by half, about 10–12 minutes, stirring occasionally.
Once the glaze has thickened slightly, remove it from heat and whisk in the butter until the mixture is smooth and glossy. Taste and adjust seasoning if necessary.
Remove the roasted vegetables from the oven and transfer them to a large serving bowl or platter. Drizzle the warm cider glaze over the vegetables and toss gently to coat.
Garnish with fresh thyme if desired, and serve immediately. Enjoy your Cider Glazed Roasted Vegetables as a side dish with your favorite fall and winter meals!
Nutrition Facts
Calories |
1549 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.5 g | 101% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 1672 mg | 73% | |
| Total Carbohydrate | 204.5 g | 74% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 88.3 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 396 mg | 30% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2730 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
