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Cider-Roasted Carrots and Parsnips

Rated as 4.22 out of 5 Stars

"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."
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Ingredients

servings 161 cals
Original recipe yields 8 servings

Directions

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  1. Preheat the oven to 400 degrees F. Line a roasting pan with Reynolds Wrap(R) 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.
  2. Roast, uncovered, for 35 minutes or until vegetables are tender and liquid has evaporated, stirring twice during roasting. Makes 8 servings.

Nutrition Facts


Per Serving: 161 calories; 4.1 g fat; 31.2 g carbohydrates; 2 g protein; 0 mg cholesterol; 211 mg sodium. Full nutrition

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Reviews

Read all reviews 6
  1. 9 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

I switched the cider to freshly juiced Apple and used turnip instead of parsnips due to availability. Everyone enjoyed them!

Most helpful critical review

sounds great and will make it as soon as the parsnips have had a frost to sweeten them.We never dig parsnips until a good frost.

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I switched the cider to freshly juiced Apple and used turnip instead of parsnips due to availability. Everyone enjoyed them!

These made for some delicious, flavored veggies! The apple cider made them caramelized in the oven. First time I've liked parsnips.

Mmmmmmmmm.... give these carrots to someone who says they don’t like cooked carrots and it’ll change their mind for sure. The sauce is really good and I like to use it on other roasted veggies!

sounds great and will make it as soon as the parsnips have had a frost to sweeten them.We never dig parsnips until a good frost.

I used rainbow carrots and skipped parsnips because that was what I had. It was on the sweet side which worked well with our savory Thanksgiving meal and added great color to the plate. Everyo...

While this wasn't a complete standout, we liked it- including my five and three year-olds. I think it will be a part of our regular rotation. I followed the recipe with one minor change: I h...