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Cider-Glazed Roasted Vegetables

  • Author: Meagan
  • Total Time: 2 Hours


And this is what we enjoyed with some of that sausage.  Marlow and I tend to eat parsnips if they’re there…especially if they make up most of dinner as in this case, but Waverly and Brock are so crazy about them, they almost wiped out the whole pan!  I found this recipe in Canadian Living’s, ‘The Vegetarian Collection’ – enjoy!



Cider-Glazed Roasted Vegetables

1 rutabaga (or turnip) – about 2 lbs., peeled and cut into bite-sized cubes

8 parsnips – about 2 lbs., peeled and cut into bite-sized cubes

1 c. apple cider

1/4 c. butter, melted

2 T. fresh thyme leaves

1 t. salt AND 1/2 t. pepper

3 leeks – white and light green parts only, cut into 1-inch pieces

2 red peppers, cut into 1-inch pieces

1 head of garlic, peeled and separated into whole cloves


Preheat the oven to 425 and grease a 9 x 13 pan – I used my large lasagna casserole.  Add the rutabaga and parsnips, then pour over the cider and butter and just use your hands to toss it all right in the pan.  Sprinkle on the thyme, salt and pepper, cover the casserole with foil, and roast for 30 minutes.

At the end of the 30 minutes, take the pan out and add in the leeks, red pepper and garlic.  Give it all a good, careful stir, cover it with foil again and roast for another 30 minutes.

Remove the foil from the pan, give it another stir, and then roast again, uncovered for probably another 30 minutes until all of the vegetables are tender and golden and almost no liquid remains.  you could also serve this over couscous for a hearty vegetarian meal.

  • Category: Zucchini Cream Cheese Pound Cake


From Meagan's Kitchen

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