Apple Cider & Cinnamon Roasted Root Vegetables
Experience the warmth of autumn with Apple Cider & Cinnamon Roasted Root Vegetables. This delightful dish features a medley of tender root vegetables, harmoniously roasted in sweet apple cider and aromatic cinnamon. Ideal for Thanksgiving feasts or cozy weeknight dinners, it transforms simple ingredients into a comforting culinary experience that will leave everyone asking for seconds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Approximately 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 medium carrots, peeled and diced (about 2 cups)
- 2 medium parsnips, peeled and diced (about 1.5 cups)
- 2 medium sweet potatoes, peeled and diced (about 2 cups)
- 1 cup fresh apple cider
- 2 tsp ground cinnamon
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Wash, peel (if necessary), and chop all root vegetables into even-sized pieces (approximately 1-inch cubes).
- In a large bowl, combine the chopped vegetables with olive oil, apple cider, cinnamon, salt, and pepper. Toss until well-coated.
- Spread the seasoned veggies on a parchment-lined baking sheet in a single layer.
- Roast in the preheated oven for 25-30 minutes or until tender and golden brown, stirring halfway through.
- Serve warm as a side dish or toss into salads.
Nutrition
- Serving Size: About 1 cup (150g)
- Calories: 180
- Sugar: 9g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg
Keywords: For added crunch, mix in pecans or walnuts during the last few minutes of roasting. Feel free to substitute other root vegetables such as beets or turnips for variety. Store leftovers in an airtight container in the fridge for up to four days; reheat at 350°F for best results.