Cider Roasted Root Veggies

January 4, 2021
If you're looking for a way to spice up your boring side dish of root veggies, this is the way to go! These cider roasted root veggies became an essential part of my meals lately. I usually make it from carrots, parsnip, potatoes and sweet potatoes. And the best thing: it's super easy to make. You just have to put together the marinade, toss your sliced veggies in it then pour everything in a sheet pan and roast them. They go well with everything.
cider roasted root vegetables on a green plate

Cider Roasted Root Veggies

utensils YIELDS 2 servings
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  • 1/2 cup apple cider
  • 1 tbsp apple cider vinegar
  • 1 tbsp white wine vinegar
  • 2 tbsp olive oil
  • 1 tbsp dijon mustard
  • 1 tbsp maple syrup
  • 1 tbsp chopped, dried rosemary
  • salt, pepper
  • 1 handful new potatoes, cubed
  • 1 large sweet potatoes, peeled, cubed
  • 1 medium carrots, chopped
  • 2 medium parsnip, chopped
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1. In a large mixing bowl, whisk together apple cider, apple cider vinegar, white wine vinegar, olive oil, dijon mustard, maple syrup, rosemary, salt and pepper.

2. Slice your veggies into 2 cm bite sized pieces and mix them in the marinade. Make sure the marinade coats every veggie evenly. Let it rest for about 20 minutes.

3. Preheat the oven to 180°C.

4. Once the veggies are marinated spread them evenly on a large sheet pan and place it in the oven for 15 minutes. Then toss and turn them around and bake it for another 15 minutes or until golden brown.

Also by Imola: GF Vegan Saffron Hollandaise with Asparagus

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Photo: Imola Toth

Imola is a Hatha and Ashtanga yoga teacher, tree planter and writer and editor of Raised by the Wolf, an online magazine for Wild Women, with a passion for exploring and life outdoors. Originally from Hungary but currently planting trees and rewilding the enchanting forests of France. Hop over to RBTW magazine, and blog and follow her on Instagram @yogiraisedbythewolf


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