Cider Roasted Vegetables
Elevate your side dish game with these golden, caramelized Cider Roasted Vegetables, a perfect blend of earthy sweetness and herbaceous flavor. This vibrant recipe brings together a hearty mix of carrots, parsnips, Brussels sprouts, sweet potato, and red onion, all roasted to perfection in a luscious glaze of apple cider and maple syrup. Infused with fresh rosemary and thyme, each bite bursts with aromatic warmth and cozy seasonal flair. With a quick 15-minute prep time and a beautifully caramelized finish after just 40 minutes in the oven, this dish is a show-stopping addition to any meal, from weeknight dinners to festive holiday feasts. Naturally vegan and packed with rich, nutrient-dense flavors, it's a must-try when you're craving a deliciously simple yet elegant vegetable medley.
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Recipe Information
Ingredients
- 4 medium, peeled and chopped Carrots
- 4 medium, peeled and chopped Parsnips
- 2 cups, halved Brussels sprouts
- 1 large, peeled and diced Sweet potato
- 1 large, chopped into wedges Red onion
- 3 tablespoons Olive oil
- 1 cup Apple cider
- 2 tablespoons Maple syrup
- 1 tablespoon, chopped Fresh rosemary
- 1 tablespoon, chopped Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat the oven to 425°F (220°C).
Prepare the vegetables by peeling, chopping, and slicing them as indicated in the ingredients list.
In a large mixing bowl, combine the carrots, parsnips, Brussels sprouts, sweet potato, and red onion.
Drizzle the olive oil over the vegetables and mix well to coat evenly.
Add the apple cider, maple syrup, chopped rosemary, thyme, salt, and black pepper to the bowl. Toss the vegetables again to ensure everything is fully blended.
Spread the vegetables out evenly on a large baking sheet, making sure they are in a single layer for even roasting.
Roast in the preheated oven for 20 minutes, then remove the baking sheet and gently stir the vegetables to promote even browning.
Return the vegetables to the oven and continue roasting for another 20 minutes, or until they are tender and caramelized around the edges.
Remove from the oven and let the vegetables cool for a few minutes before serving. Garnish with additional fresh herbs, if desired.
Nutrition Facts
Calories |
1440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.4 g | 81% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 10.2 g | ||
| Cholesterol | 14 mg | 5% | |
| Sodium | 3507 mg | 152% | |
| Total Carbohydrate | 212.3 g | 77% | |
| Dietary Fiber | 36.7 g | 131% | |
| Total Sugars | 103.7 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 404 mg | 31% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 3295 mg | 70% | |
*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.
