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.
- 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)
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