What's Cooking: Cider-Glazed Root Vegetables - WCAX.COM Local Vermont News, Weather and Sports-

What's Cooking: Cider-Glazed Root Vegetables

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Chef Courtney Contos from Chef Contos Kitchen & Store joins us with a seasonal vegetable dish.

Cider Glazed Vegetables

Serves 6

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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