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Cider Glazed Roasted Root Vegetables

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Oct 9, 2009 2:00 am US/Central

Cider Glazed Roasted Root Vegetables

(WCCO) 8 cups mixed root vegetables or winter vegetables, peeled and cut into approximately ½ -inch pieces
(carrots, parsnips, beets, celery root, sweet potatoes, winter squash, rutabaga, and/or turnips)
¼ cup olive oil
1½ TBSP minced fresh rosemary, sage and/or thyme (optional)
salt and pepper to taste
1 cup apple cider, boiled down to about ¼ cup in a small saucepan
2 TBSP unsalted butter, melted
1½ TBSP honey
1 TBSP Dijon mustard or honey mustard

Preheat oven to 425.

Toss vegetables with olive oil; spread out on a large baking sheet and sprinkle with herbs, salt and pepper.

Place in the oven for 25 minutes.

Meanwhile, whisk together reduced apple cider, melted butter, honey and mustard.

Remove vegetables from the oven; drizzle with the apple cider mixture and toss to combine. Return to the oven for15 minutes or until the vegetables are tender and nicely glazed. Serves 4.

(© MMIX, CBS Broadcasting Inc. All Rights Reserved.)

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