Veggie Rice
Horseradish Cream

Roasted Root Vegetables with cider jus

Roasted Root Vegetables with cider jus
I am enamoured with every season.  There is something special in the changing light.  The warm and cosy feeling I get as fall beckons makes me happy for the dwindling daylight. 
Root vegetables roasted in cider jus are an ode to that feeling. 

If I make it during the week, it alone is my dinner.  On the weekends it is a grand foot soldier to a roast.  Leftovers are perfect for a frittata or even a stuffed bread.  This recipe is a classic.

  • 1 cup Cider Jus
  • 1 1/4 lb turnips
  • 1 1/4 lb parsnip
  • 1 1/4 lb carrots
  • 1 1/4 lb red or sweet potatoes (I like leaving the skins on)
  • 1 large red onion, quartered
  • 1 med chopped zucchini for color (optional)

Roasted Root Vegetables with cider jus

 Preheat oven to 425 f. Peel and cut vegetables into 1/2 inch pieces. Divide between 2 roasting pans. Pour Cider Jus over vegetables. Toss to coat. Roast until vegetables are tender & golden, stirring occasionally, about 40 min.

More really good roots:

Photo Credit: Julie Cecchini


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