Cider Glazed Root Vegetables

Amarante

Fri, Sep 04 2020, 11:24 am

This was a bit more of a potchke because one had the additional step of "glazing" the roasted vegetables but the result was worth the bit more of an effort if you want to elevate a side dish. These aren't as sweet as a typical tsimmes and the vegetables are more al dente and less mushy in texture.

Cider Glazed Root Vegetables

Excerpt From: Amy Traverso - The Apple Lover's Cookbook

MAKES: 6 servings • ACTIVE TIME • 45 minutes • TOTAL TIME: 60 minutes

1 large (about 3 pounds or 1.4 kg) butternut squash, peeled and seeded
2 large parsnips (about 12 ounces or 340 g total), peeled
2 large carrots (about 8 ounces or 230 g total), peeled
2 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons (28 g) salted butter - can sub Country Crock Plant Butter
1 teaspoon minced ginger
1½ cups (357 ml) fresh apple cider
1½ teaspoons cider vinegar
2 teaspoons fresh thyme leaves

1• Preheat the oven to 400ºF and set a rack in the middle position. Cut all the vegetables into sticks about 2 inches long and ⅓ inch wide. In a large bowl, toss the vegetables with olive oil, salt, and pepper until coated. Spread the vegetables out on a baking sheet and roast until they’re just beginning to brown at the edges, about 15 minutes.

2• Meanwhile, in a large skillet, melt the butter over medium heat. Add the ginger and cook for 1 minute. Add the cider and vinegar and bring to a simmer, then reduce the heat to low and cook until reduced by half, 8 to 10 minutes. Remove from the heat, add the thyme, and stir.

3• Remove the vegetables from the oven and add to the skillet. Stir to coat with the glaze and return to medium heat. Simmer until the vegetables are tender and glossy, about 10 minutes.