Roasted root vegetables are probably the least thought of combination when it comes to dinner planning, but these vegetables are not only good for you, they are beautiful when served in a big bowl on Thanksgiving or with any meal.
You can use any fall vegetable or winter squash; such as sweet potatoes, rutabaga, butternut or acorn squash. Sometimes, I like to add brussels sprouts.
- 3 large carrots
- 1 bunch medium beets
- 1 medium red onion
- 2 large parsnips
- 1 large turnip
- 1 head garlic, cloves separated, and peeled (about 16)
- 1 cup apple cider or juice
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 1/2 teaspoons kosher salt
- Freshly ground black pepper
- Pre-heat to 425 degrees F.
- Peel and cut all the vegetables into 1 1/2-inch pieces. Cut the onions through the base core to keep some of the layers in chunky pieces. Toss all the vegetables with garlic, olive oil, 1/2 cup apple cider and salt in large bowl. Season generously with pepper.
- Divide the vegetables evenly between the 2 pans, spreading them out to assure they don't steam while roasting. Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour.
- Remove from oven and add the other 1/2 cup of cider. Mix and place into medium bowl and serve.