With so many fall flavours to chose from, we can’t forget the fresh apple cider that is available to us here this time of year. Combine the locally grown root veggies and freshly pressed apple cider and you end up with a comfort food epitomizes the fall season. Root veggies are high in minerals and filled with antioxidants, vitamins and slow burning carbohydrates for sustained energy levels.
If there are some veggies that aren’t your favourites in the recipe, you can swap them out for the ones you do favour.
This makes about 8-10 side dishes.
8 medium carrots, peeled and diced
6 parsnips, peeled and diced
1 small turnip, peeled and diced
1 butternut squash, peeled and diced
3 sweet potatoes, peeled and diced
3 tbsp olive oil
3-4 sprigs of fresh rosemary
1 tbsp fresh thyme
3 cloves garlic, peeled and left whole
1 tsp sea salt
½ tsp freshly ground pepper
3 cups apple cider
1 cup white vinegar
2 tbsp maple syrup
- Preheat oven to 400 degrees.
- Peel and chop the vegetables into bite size pieces.
- Prepare two baking sheets by lightly coating them with grapeseed oil.
- Place vegetables in a large mixing bowl and coat with olive oil, rosemary, thyme, garlic , sea salt and pepper.
- Arrange vegetables in a single layer on the baking sheets and roast for 15 minutes, then stir mixture. Continue roasting for another 10 minutes or until lightly browned.
- While the vegetables are roasting, place apple cider, vinegar and maple syrup in a medium saucepan and bring to a boil. Continue to cook on medium-high heat until the liquid is reduced to ½ cup. This takes at least 40-50 minutes.
- Remove vegetables from oven and place on a platter, pour glaze over vegetables and garnish with fresh sprigs of parsley.
The sweetness of the maple syrup and apple cider come together so nicely to create this glaze for the heartiness of the root vegetables. A great fall comfort food.