Cider-Roasted Carrots and Parsnips Recipe

Recipesfull introduces to you: Popular Recipes. (Cider-Roasted Carrots and Parsnips Recipe). These two root vegetables blend for a side dish with enough character to hold the spotlight next to grilled or roasted meat, poultry, or fish. The hint of vinegar, Dijon, honey, and thyme will make you forget it's actually good for you. Skip-a-step by lining the vegetable roasting pan with aluminum foil. To line the pan fast, turn pan upside down and press sheet of aluminum foil around it. With aluminum foil, you can use either shiny side up or dull side up. Remove the aluminum foil. Turn over, drop foil inside. Crimp edges and you're ready to cook. After the meal there is no extra cleanup. Just toss the foil.

Brief

Servings: 8

Yield: 8 servings

Cider-Roasted Carrots and Parsnips Recipe

Ingredients

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

Tips

Directions

Step 1

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.

Step 2

Roast uncovered for 35 minutes or until vegetables are tender and liquid has evaporated stirring twice during roasting. Makes 8 servings.

Nutritional Information

Cider-Roasted Carrots and Parsnips Recipe

Servings Per Recipe:8

Calories: 161

% Daily Value *

Protein: 2g 4%

Carbohydrates: 31.2g 10%

Dietary Fiber: 6.7g 27%

Sugars: 15.1g

Fat: 4.1g 6%

Saturated Fat: 0.5g 3%

Vitamin A Iu: 14231.2IU 285%

Niacin Equivalents: 1.7mg 13%

Vitamin B6: 0.2mg 12%

Vitamin C: 20mg 33%

Folate: 73.4mcg 18%

Calcium: 62.7mg 6%

Iron: 0.9mg 5%

Magnesium: 35.5mg 13%

Potassium: 604.6mg 17%

Sodium: 211.3mg 9%

Thiamin: 0.2mg 16%

Calories From Fat: 36.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.