CIDER-ROASTED CARROTS AND PARSNIPS
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
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
s.rowan28@gmail.comThis dish is so flavorful and satisfying. It's a perfect side dish for any meal.
Ashleigh Driffill
a-d78@hotmail.comI love the way the cider glaze caramelizes the carrots and parsnips.
Zaynap Ali
a64@yahoo.comThis is a great recipe for a weeknight meal. It's quick and easy to make, and it's healthy too.
KAtrina M. Ifill
i.k80@hotmail.co.ukI've made this dish for Thanksgiving and Christmas dinners. It's always a crowd-pleaser.
Bukola Olasinde
bukola@aol.comThis dish is perfect for a fall dinner party. It's elegant and delicious.
Khan Online
online-k83@hotmail.comI'm not a big fan of carrots, but I loved this dish. The cider glaze really made all the difference.
Jahidul Islam Manik
j14@aol.comThis is my new favorite way to cook carrots and parsnips. It's so easy and the results are amazing.
Layyah Layyah
l_layyah@yahoo.comI'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
soul-e@yahoo.comI made this dish for a potluck and it was a huge success. Everyone raved about how delicious it was.
Billy Thornton
billy_t@hotmail.co.ukI 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.
Dj essen galaxy
galaxy.d94@yahoo.comThe cider glaze is what really makes this dish special. It's perfectly balanced between sweet and tart.
Jessica Cantrell
jessica.c36@yahoo.comI love the combination of carrots and parsnips. They're both so sweet and flavorful.
Deula “SusenDeula” Susen
susend@yahoo.comThis dish is so easy to make and it's always a crowd-pleaser. I've made it for potlucks, holiday dinners, and even weeknight meals.
John Baket
j.b58@gmail.comCider-roasted carrots and parsnips were a hit at our dinner party! Everyone loved the sweet and tangy flavor.