Cider-Roasted Vegetables

Name: Cider-Roasted Vegetables
Ingredients: 1 1/2 lbs beets, peeled and cut into wedges; 1 1/2 lbs parsnips, peeled and cut into 2-inch chunks; 1 1/2 lbs baby carrots, peeled or 1 1/2 lbs carrots, cut into 2-inch chunks; 4 tablespoons brown sugar; 4 tablespoons olive oil; 2 tablespoons apple cider vinegar; 1 lb shiitake mushrooms or 1 lb cremini mushroom, cleaned and stemmed

7 ingredients

6 steps

Ingredients

1 1/2 lbs beets, peeled and cut into wedges
1 1/2 lbs parsnips, peeled and cut into 2-inch chunks
1 1/2 lbs baby carrots, peeled or 1 1/2 lbs carrots, cut into 2-inch chunks
4 tablespoons brown sugar
4 tablespoons olive oil
2 tablespoons apple cider vinegar
1 lb shiitake mushrooms or 1 lb cremini mushroom, cleaned and stemmed

Directions

1

Heat oven to 450°F
2

Place the vegetables in two small roasting pans.
3

In a medium bowl, whisk together the brown sugar, oil, and vinegar.
4

Pour over the vegetables and toss to coat well. Cook until tender, about 1 hour, stirring halfway.
5

Add the mushrooms during the last 10 minutes, toss to coat well, and finish roasting.
6

Season to taste with salt and freshly ground pepper.