Sunday, December 8, 2013

Cider Roasted Root Vegetables

Cider Roasted Root Vegetables
If I had been told a few years ago that I would be cooking, eating and writing about parsnips and turnips I may not have believed it.  Growing up, those were definitely not my favorite vegetables and until recently I had never even attempted to cook them.  I think that my aversion was more a factor of cooking style rather than actual taste as this dish is now an absolute favorite of mine.  Al dente and slightly sweet, this recipe is a completely different take on carrots, parsnips and turnips from the one that I remember as a child.

My grandfather was always the main cook at family holidays when I was younger, and although he was quite good at it, his methods were usually very simple:  roasted meats, potatoes of some sort and boiled vegetables. While cooking this dish on Thanksgiving at my in laws house, I was taken aback when walking into the kitchen after having been in another room for a few minutes and realized that the meal I was cooking smelled just like my grandparents' kitchen on Thanksgiving so many years ago.  Although I know for a fact that I never ate the boiled turnips mashed with butter, salt and pepper, the cooking of it smelled the same. And it is true that smell is the biggest trigger for memory because I could have sworn I was back in that warm cozy kitchen once again.  That alone is reason enough to share this amazing, yet simple, recipe.

Cider Roasted Root Vegetables

2/3 C. apple cider
2 T. olive oil
2 T. apple cider vinegar
2 T. grainy Dijon mustard
2 T. honey
3 tsp. chopped fresh thyme
1/4 tsp. salt
1 lb. organic carrots, peeled and cut into sticks
1 lb. parsnips, peeled and cut into sticks
2 turnips, peeled and cut into sticks

Preheat oven to 400F.  Line a roasting pan with foil; set aside.  In a very large bowl, whisk together the apple cider, oil, vinegar, mustard, honey, thyme, and salt.  Add carrots, parsnips and turnips and toss to coat.  Transfer vegetables and liquid to the prepared roasting pan; spread in an even layer.  Roast, uncovered, for 35 – 45 minutes or until vegetables are tender and liquid has evaporated, stirring at least twice during roasting.

hot from the oven

as part of Thanksgiving dinner