Cider-Roasted Vegetables

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Nicked from Real Simple, November 2001.


  • 1.5 pounds Beets
  • 1.5 pounds Parsnips
  • 1.5 pounds Carrots
  • 4 tablespoons Sugar (brown)
  • 4 tablespoons Oil (olive)
  • 2 tablespoons Vinegar (Cider)
  • 1 pound Mushrooms (Crimini)

Cooking Instructions

1. Cut root vegetables into 2" chunks.

2. Heat oven to 450° F. Place the vegetables in two small roasting pans.

3. In a medium bowl, whisk together the brown sugar, oil, and vinegar. Pour over the vegetables and toss to coat well.

4. Cook until tender, about 1 hour, stirring halfway. Add the mushrooms during the last 10 minutes, toss to coat well, and finish roasting. Season to taste with salt and freshly ground pepper.

Nutritional Information
Per Serving
Calories 228
Calories From Fat 0%
Calcium 77mg
Carbohydrate 38g
Cholesterol 0mg
Fat 7g
Fiber 7g
Iron 2mg
Protein 4mg
Sat Fat 1g
Sodium 140mg

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