Name: Roasted Root Vegetables with cider jus
Ingredients: 3 tbsp olive oil; 3 cups apple cider; 1 cup apple cider vinegar; 1 1/2 tbsp Tomato & Parsley Vinaigrette; 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)

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.

Roasted Root Vegetables with cider jus

Ingredients

3 tbsp olive oil
3 cups apple cider
1 cup apple cider vinegar
1 1/2 tbsp Tomato & Parsley Vinaigrette
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)

Servings:

Instructions

Boil apple juice and wine in a large saucepan until reduced to 3/4 cup, about 30 min.
Whisk in olive oil and Veggie Rub.
Preheat oven to 425 f.
Peel and cut vegetables into 1/2 inch pieces.
Divide between 2 roasting pans.
Pour apple juice mixture over vegetables.
Toss to coat.
Roast until vegetables are tender & golden, stirring occasionally, about 40 min.

Recipe Notes

Source: Foodista

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