CIDER-ROASTED CARROTS AND PARSNIPS

Cider-Roasted Carrots and Parsnips image

These two root vegetables blend for a side dish with enough character to hold the spotlight next to grilled or roasted meat, poultry, or fish. The hint of vinegar, Dijon, honey, and thyme will make you forget it's actually good for you. Skip-a-step by lining the vegetable roasting pan with aluminum foil. To line the pan fast, turn pan upside down and press sheet of aluminum foil around it. With aluminum foil, you can use either shiny side up or dull side up. Remove the aluminum foil. Turn over, drop foil inside. Crimp edges and you're ready to cook. After the meal there is no extra cleanup. Just toss the foil.

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Yield 8

Number Of Ingredients 10

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Ingredients

Reynolds Wrap® Aluminum Foil
⅔ cup apple cider
2 tablespoons olive oil
2 tablespoons apple cider vinegar
2 tablespoons coarse-grain Dijon mustard
2 tablespoons honey
2 teaspoons chopped fresh thyme
¼ teaspoon salt
1 ½ pounds carrots, peeled and cut into sticks
1 ½ pounds parsnips, peeled and cut into sticks

Steps:

Preheat the oven to 400 degrees F. Line a roasting pan with Reynolds Wrap® Aluminum Foil; set aside. In a very large bowl whisk together the apple cider, oil, vinegar, mustard, honey, thyme, and salt. Add carrots and parsnips and toss to coat. Transfer vegetables and liquid to the prepared roasting pan; spread in an even layer.
Roast, uncovered, for 35 minutes or until vegetables are tender and liquid has evaporated, stirring twice during roasting. Makes 8 servings.

Nutrition Facts : Calories 161 calories, Carbohydrate 31.2 g, Fat 4.1 g, Fiber 6.7 g, Protein 2 g, SaturatedFat 0.5 g, Sodium 211.3 mg, Sugar 15.1 g

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Rowan Shaw

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This dish is so flavorful and satisfying. It's a perfect side dish for any meal.

Ashleigh Driffill

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I love the way the cider glaze caramelizes the carrots and parsnips.

Zaynap Ali

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This is a great recipe for a weeknight meal. It's quick and easy to make, and it's healthy too.

KAtrina M. Ifill

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I've made this dish for Thanksgiving and Christmas dinners. It's always a crowd-pleaser.

Bukola Olasinde

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This dish is perfect for a fall dinner party. It's elegant and delicious.

Khan Online

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I'm not a big fan of carrots, but I loved this dish. The cider glaze really made all the difference.

Jahidul Islam Manik

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This is my new favorite way to cook carrots and parsnips. It's so easy and the results are amazing.

Layyah Layyah

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I've made this dish several times and it's always a hit. It's a great way to use up leftover carrots and parsnips.

soul eater

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I made this dish for a potluck and it was a huge success. Everyone raved about how delicious it was.

Billy Thornton

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I followed the recipe exactly and the dish turned out perfectly. The carrots and parsnips were tender and caramelized, and the glaze was thick and glossy.