Monday, November 12, 2012
CIDER ROASTED CARROTS & PARSNIPS
~ Parents magazine - November 2012
2/3 c. apple cider
2 T. olive oil
2 T. apple cider vinegar
2 T. Dijon mustard
2 T. honey
2 t. chopped fresh thyme
1/4 t. salt
1 1/2 lb. carrots, peeled and cut into sticks
1 1/2 lb. parsnips, peeled and cut into strips
Preheat oven to 400 degrees. Line a roasting pan with foil; set aside.
In a large bowl, whisk together the cider, oil, vinegar, mustard, honey, thyme, and salt. Add carrots and parsnips and toss to coat. Transfer vegetables and liquid to prepared roasting pan; spread in an even layer.
Roast, uncovered, for 35 minutes or until vegetables are tender and liquid has evaporated, stirring twice during roasting.
Notes: The foil is not essential.