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.

Reynolds Kitchens(R)
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F. Line a roasting pan with Reynolds Wrap® 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.

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  • Roast, uncovered, for 35 minutes or until vegetables are tender and liquid has evaporated, stirring twice during roasting. Makes 8 servings.

Nutrition Facts

161 calories; 4.1 g total fat; 0 mg cholesterol; 211 mg sodium. 31.2 g carbohydrates; 2 g protein; Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/13/2015
I switched the cider to freshly juiced Apple and used turnip instead of parsnips due to availability. Everyone enjoyed them! Read More
(2)

Most helpful critical review

Rating: 3 stars
08/10/2017
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. Read More
(1)
14 Ratings
  • 5 star values: 5
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/13/2015
I switched the cider to freshly juiced Apple and used turnip instead of parsnips due to availability. Everyone enjoyed them! Read More
(2)
Rating: 4 stars
08/13/2015
I switched the cider to freshly juiced Apple and used turnip instead of parsnips due to availability. Everyone enjoyed them! Read More
(2)
Rating: 5 stars
10/17/2017
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! Read More
(1)
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Rating: 4 stars
11/25/2016
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. Everyone thoroughly enjoyed them even the three and six year old. Read More
(1)
Rating: 3 stars
08/10/2017
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. Read More
(1)
Rating: 4 stars
09/30/2016
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 had apple juice but not cider. Maybe that was why the parsnips stayed the tiniest bit bitter. Prep was super easy and I roasted it right alongside a small chicken. Read More
(1)
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Rating: 5 stars
11/15/2017
These made for some delicious flavored veggies! The apple cider made them caramelized in the oven. First time I've liked parsnips. Read More
(1)
Rating: 3 stars
08/27/2018
I would use less liquid next time. The veggies are more boiled with the extra liquid in the baking sheet. Read More
Rating: 3 stars
12/21/2018
Meh. Nothing to write home about. Read More
Rating: 5 stars
11/12/2018
Excellent side dish. I made it exactly according to the recipe. The cider mustard and honey blended to make a delicious sauce. It cooked perfectly in the time expected. Read More