Cider-Glazed Roasted Root Vegetables

Cider-Glazed Roasted Root Vegetables
Photo by Pornchai Mittongtare


  • 1 cup sparkling apple cider
  • 3 tablespoons butter
  • 1 tablespoon fresh parsley
  • 12 ounces parsnips (about 3 large)
  • 2 tablespoons Calvados (apple brandy) or other brandy
  • 12 ounces carrots (about 2 large)
  • 12 ounces rutabagas (about 2 medium)

Preheat oven to 425°F. Using 1/2 tablespoon butter, generously coat 17x12x1-inch heavy rimmed baking sheet. Arrange carrots, parsnips, and rutabagas in single layer on baking sheet. Drizzle cider over vegetables. Dot with remaining 2 1/2 tablespoons butter. Sprinkle with salt and pepper. Cover ti...

View full recipe at Epicurious


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