Gardening Resources
Cider Glazed Roasted Root Vegetables
As seen on WCCO morning news8 Cups mixed root vegetables |
1 ½ TBSP minced fresh rosemary, sage and/or thyme |
| ¼ Cup olive oil | Salt and Pepper to taste |
| 1 Cup apple cider, boiled down to about ¼ cup in a small saucepan | 2 TBSP unsalted butter, melted |
| 1 ½ TBSP honey | 1 TBSP Dijon Mustard or honey mustard |
DIRECTIONS
- Preheat oven to 425 degrees
- Toss vegetables with olive oil
- Spread out a large baking sheet and sprinkle with herbs, salt and pepper.
- Place in the oven for 25 minutes (This may or may not include the 15 minutes, see below. Important that vegetables are tender, so base your time on that).
- Meanwhile, whisk together reduced apple cider, melted butter, honey and mustard.
- Remove vegetables from oven, drizzle with the apple cider mixture and toss to combine.
- Return to the oven for 15 minutes or until tender and nicely glazed.
Serves Four
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