Glenn and I got an early start on this beautiful, sunny fall day. First stop, a farmer’s market. I was really going for eggs and garlic, but ended up with a few other items. It was a “one of these, one of those” kind of days. Seeing all the wonderful root vegetables now at their season’s peak we decided a side of mixed roasted root vegetables sounded good. Next stop the local orchard/cider mill. The apple cider has been really good so far this year, and who doesn’t love a breakfast of hot, greasy doughnuts? I mean, an apple doughnut dipped in a cinnamon and sugar mixture right from the fryer – who can resist? And Glenn has the belief that doughnuts come in pairs, so you really have to eat two! Hmm.
Whatever makes him happy! But, back to the cider…perfect to flavor our roasted veggies. We finished off our morning by cleaning up the garden. And lo and behold, we had a few dozen Brussels sprouts begging to be picked. They’re the perfect companion to throw in the mix. Roots and sprouts. Not only healthy, but delicious too.
Ingredients I used:
1 sweet potato
1 russet potato
2 small carrots
3 dozen small Brussels sprouts
1/4 cup apple cider
1 1/2 Tablespoons apple cider vinegar
3 Tablespoons olive oil
2 teaspoons stone ground mustard
2 teaspoons honey
1/2 – 1 teaspoon Herbes de Provence, according to taste
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Heat oven to 425°F. Line a large baking sheet [with at least a 1/2″ side] with foil; set aside.
Peel and dice [bite size] all of the root vegetables. Try to keep them a uniform size to aid in even cooking.
Wash sprouts and cut off woody stem. I left mine whole due to size. If larger, cut in half.
Place all the veggies in a plastic bag and set aside. I ended up with approximately 6 cups of vegetables.
Mix the apple cider, cider vinegar, olive oil, mustard, honey, and seasonings in a small bowl. Whisk well. This mixture will yield approximately 1/2 cup which is a perfect ratio to the 6 cups of veggies for this cooking method.
Pour over the veggies and into the bag. Close the bag and shake or toss to coat all vegetables well. Vegetables can “sit” for an hour or more before cooking, the cider mixture will keep them from turning into unappetizing colors!
When ready to roast, place seasoned vegetables on your prepared foil lined pan in a single layer.
Roast in the hot oven approximately 30 minutes until root vegetables are easily pierced with a fork and everything is slightly browned/caramelized. Toss about 1/2 way through cooking time.
Too much to eat in one sitting? Bonus…the veggies heat up perfectly in the microwave!