Cider-Roasted Carrots and Parsnips
Recipe by Reynolds KitchensR from allrecipes.com
Dinner,Side Dish
Ingredients
8
8 servings
- •Reynolds Wrap® Aluminum Foil
- •⅔ cup apple cider
- •2 tablespoons olive oil
- •2 tablespoons apple cider vinegar
- •2 tablespoons coarse-grain Dijon mustard
- •2 tablespoons honey
- •2 teaspoons chopped fresh thyme
- •¼ teaspoon salt
- •1 ½ pounds carrots, peeled and cut into sticks
- •1 ½ pounds parsnips, peeled and cut into sticks
Instructions
- Preheat the oven to 400 degrees F. Line a roasting pan with Reynolds Wrap® Aluminum Foil; set aside. In a very large bowl whisk together the apple cider, oil, vinegar, mustard, honey, thyme, and salt. Add carrots and parsnips and toss to coat. Transfer vegetables and liquid to the 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. Makes 8 servings.
Nutritional Facts
Per 8 servings
- Calories: 161
- Carbohydrate: 31g
- Fat: 4g
- Fiber: 7g
- Protein: 2g
- Sugar: 15g
Related Recipes
Roasted Parsnips and Carrots
Shredded Apple Carrot Salad
Roasted Carrots
Carrot Citrus Salad
Whipped Carrots and Parsnips
Glazed Carrots and Parsnips with Chives
Roasted Carrot Salad
Oven-Roasted Carrots and Onions
Parsnip and Carrot Puree
Roasted Carrot Dip
Brandy Glazed Carrots
