Cider-Glazed Roasted Root Vegetables

Parnsnips Cover

Enjoy this farm fresh recipe, originally featured in the Savor the Season Recipe Cards, created by From the Land of Kansas!

Cider-Glazed Roasted Root Vegetables

2 cups apple cider
1 red onion, cut in half and sliced
6 parsnips, peeled and cut into 1 1/2 “ pieces
6 carrots, peeled and cut into 1 1/2 “ pieces
1 large sweet potato, peeled and cut into 1 1/2 “ chunks
2 tsp. fresh minced rosemary
3 Tbs. olive oil
kosher salt and freshly ground black pepper, to taste

Preheat oven to 425 degrees F. In a small sauce pan over medium heat, bring apple cider to a simmer; continue to cook at a simmer, stirring often, for 25-30 minutes, or until cider is reduced to a syrup. Remove from heat and let cool.

Meanwhile, place onion, parsnips, carrots and sweet potatoes onto a rimmed greased baking sheet; sprinkle with rosemary, then drizzle with oil and season with salt and pepper. Toss vegetables until they are well coated with oil and seasonings, spreading them out in a single layer across the baking sheet. Bake, uncovered, for 20-25 minutes, or until very fork-tender. Transfer vegetables to a platter and drizzle with as much apple cider glaze as preferred. Serve at once.

Kitchen Tip: If you don’t have apple cider on hand for this recipe, substitute apple juice. To heighten the flavor a bit, add a whole clove to the apple juice when simmering to thicken into a syrup; remove clove before serving.

Let’s Get You Cookin’,
Chef Alli


This recipe was featured as part of Savor the Season, a set of recipe cards created by From the Land of Kansas in conjunction with the Kansas Farm Bureau to help promote Kansas specialty crops. Savor the Season is designed to educate and excite consumers about cooking with local produce using tasty, seasonal recipes and providing tips and tricks to cooking with these special ingredients.

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