Chef Courtney Contos from Chef Contos Kitchen & Store joins us with a seasonal vegetable dish.
Cider Glazed Vegetables
4 pounds vegetables (assorted squash or any combination of celeriac, carrots, sweet potato, parsnips, beets, rutabaga,) cut into medium dice
1/4 cup olive oil or canola oil
2 teaspoons coarsely chopped fresh thyme
10 cloves garlic
Sea salt & pepper
1-2 tablespoons unsalted butter
2 teaspoons chopped flat-leaf parsley
3-4 tablespoon boiled cider
Preheat oven to 400. Place vegetables in a large bowl; add olive oil, thyme and season. Toss to combine. Transfer vegetables to a large roasting pan spreading in an even layer (you may need two). Transfer to oven; roast for 30 minutes, stirring occasionally. Add garlic cloves.
Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 45-55 minutes longer or until golden brown. (Can be prepared 4 hours ahead. Let stand on baking sheets at room temperature. Rewarm in 450 oven until heated through, about 15 minutes.) Transfer vegetables to a large bowl and toss with cider and parsley, season to taste.
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