Best 3 Cider Glazed Root Vegetable Stew Recipes

**Journey into a symphony of flavors with our irresistible Cider Glazed Root Vegetable Stew, a culinary masterpiece that blends the essence of hearty vegetables, sweet cider, and aromatic spices. Embark on a delightful expedition through three distinctive recipes, each offering a unique twist on this comforting dish. Discover the classic charm of the traditional Cider Glazed Root Vegetable Stew, where tender root vegetables bask in a luscious cider glaze. Indulge in the tantalizing Vegan Cider Glazed Root Vegetable Stew, a plant-based symphony where vegetables take center stage, and savor the innovative Cider Glazed Root Vegetable Stew with Barley, where hearty barley adds a delightful textural dimension. Prepare your taste buds for a captivating adventure as you explore this trio of culinary wonders.**

Here are our top 3 tried and tested recipes!

CIDER VINAIGRETTE ROASTED ROOT VEGETABLES

Cider Vinaigrette Roasted Root Vegetables image

Roasted root vegetables are one of the easiest side dishes you can make. Toss garnet sweet potatoes, parsnips, carrots, and beets in an apple cider vinaigrette and roast until tender and caramelized. Great for holidays or cozy weeknights!

Provided by Elise Bauer

Categories Side Dish Make-ahead

Time 1h5m

Yield 8

Number Of Ingredients 11

Ingredients

1/2 cup apple cider vinegar
1/2 cup extra virgin olive oil
3 tablespoons dark brown sugar
1/4 teaspoon kosher salt
Freshly grated black pepper, to taste
4 medium golden beets, peeled and thickly sliced
4 medium carrots, peeled, sliced lengthwise into 1 to 2 inch long pieces
3 medium garnet sweet potatoes, sliced lengthwise into 1 to 2 inch long pieces
4 medium parsnips, peeled, sliced lengthwise into 1 to 2 inch long pieces, any tough woody core removed
1 large red onion, thickly sliced
3/4 teaspoon thyme, dry or fresh

Steps:

Preheat the oven: Preheat the oven to 450°F.
Toss the vegetables with vinegar, oil, and seasonings: In a large bowl (with enough room for all the vegetables), mix together the cider vinegar, olive oil, brown sugar, salt and pepper. Add the vegetables-the beets, carrots, sweet potatoes, parsnips, and onion-to the bowl and toss to combine.
Roast the vegetables: Place vegetables in the oven and roast at 450°F for 35 to 40 minutes, turning the pans (and swapping bottom and top rack positions), halfway through roasting. Cook until the vegetables are well browned and caramelized around the edges.

Nutrition Facts : Calories 240 kcal, Carbohydrate 28 g, Cholesterol 0 mg, Fiber 5 g, Protein 2 g, SaturatedFat 2 g, Sodium 98 mg, Sugar 13 g, Fat 14 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g

CIDER BEEF STEW

Cider Beef Stew image

When I was a new bride 25 years ago, this recipe was inside a serving dish I received as a gift. It's great on winter evenings served with a loaf of fresh bread. The cider and vinegar help tenderize the meat and provide wonderful flavor to this hearty stew. -Carol Hendrickson, Laguna Beach, California

Provided by Taste of Home

Categories Dinner

Time 2h50m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1 pound beef stew meat, cut into 1-inch pieces
2 tablespoons canola oil
1 cup apple cider
1/2 cup water
1 tablespoon cider vinegar
1/2 teaspoon dried thyme
2 large carrots, cut into 1-inch pieces
1 celery rib, cut into 1-inch pieces
1 large potato, peeled and cubed
1 medium onion, sliced

Steps:

In a large resealable plastic bag, combine flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a large saucepan, brown beef in oil; drain. Stir in the cider, water, vinegar and thyme; bring to a boil. Reduce heat; cover and simmer for 1 hour and 45 minutes or until the meat is tender. , Add the carrots, celery, potato and onion; return to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender.

Nutrition Facts : Calories 381 calories, Fat 15g fat (4g saturated fat), Cholesterol 70mg cholesterol, Sodium 671mg sodium, Carbohydrate 37g carbohydrate (13g sugars, Fiber 4g fiber), Protein 25g protein.

GLAZED ROOT VEGETABLES

Glazed Root Vegetables image

When combined and lightly glazed with sugar and balsamic vinegar, these vegetables provide a wonderful range of flavors, from earthy to sweet.

Provided by Scott Koeneman

Categories Side Dish Vegetables Sweet Potatoes

Time 40m

Yield 6

Number Of Ingredients 7

Ingredients

5 small turnips, peeled and cut into 1-inch dice
5 carrots, peeled and cut into 1-inch dice
2 parsnips, peeled and cut into 1-inch dice
2 sweet potatoes, peeled and cut into 1-inch dice
2 teaspoons white sugar
¼ cup balsamic vinegar
salt and ground black pepper to taste

Steps:

Spread the turnips, carrots, parsnips, and sweet potatoes in a single layer into the bottom of a large skillet. Pour enough water over the vegetables to cover, but not completely submerge; add the sugar and balsamic vinegar. Place the skillet over medium-high heat; bring the liquid to a boil. Cook and stir until the liquid is evaporated and the vegetables are tender, about 20 minutes. Season with salt and pepper to serve.

Nutrition Facts : Calories 116 calories, Carbohydrate 27.2 g, Fat 0.3 g, Fiber 5.2 g, Protein 2.2 g, SaturatedFat 0.1 g, Sodium 208.3 mg, Sugar 11.9 g

Tips:

Select firm root vegetables: Choose root vegetables that are firm and free of blemishes. This will ensure that they hold their shape during cooking.
Cut vegetables into uniform pieces: Cut the root vegetables into uniform pieces so that they cook evenly. This will also help them to absorb the flavors of the glaze.
Brown the vegetables before braising: Browning the vegetables before braising them will add flavor and color to the dish. This can be done in a large skillet or Dutch oven over medium heat.
Use a flavorful broth: Use a flavorful broth, such as chicken broth or vegetable broth, to braise the vegetables. This will add depth of flavor to the dish.
Add spices and herbs: Add spices and herbs to the braising liquid to enhance the flavor of the vegetables. Some good options include thyme, rosemary, sage, and bay leaves.
Glaze the vegetables: Glaze the vegetables with a mixture of apple cider, maple syrup, and butter. This will add a sweet and tangy flavor to the dish.

Conclusion:

This cider-glazed root vegetable stew is a delicious and hearty dish that is perfect for a fall or winter meal. The vegetables are tender and flavorful, and the glaze adds a touch of sweetness and tang. This dish is also relatively easy to make, and it can be prepared in advance. Simply reheat the stew before serving.