Cider-Roasted Carrots and Parsnips

Name: Cider-Roasted Carrots and Parsnips
Yield: 8 servings
Ingredients: Reynolds Wrap® Aluminum Foil; ⅔ cup apple cider; 2 tablespoons olive oil; 2 tablespoons apple cider vinegar; 2 tablespoons coarse-grain Dijon mustard; 2 tablespoons honey; 2 teaspoons chopped fresh thyme; ¼ teaspoon salt; 1 ½ pounds carrots, peeled and cut into sticks; 1 ½ pounds parsnips, peeled and cut into sticks

Rating: 4.13 stars

16 Ratings
9 Reviews
3 Photos

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.

By Reynolds Kitchens(R)

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Recipe Summary

Servings:

Yield:

8 servings

Nutrition Info

Directions

Step 1
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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Step 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; protein 2g; carbohydrates 31.2g; fat 4.1g; sodium 211.3mg. Full Nutrition

Reviews (9)

Most helpful positive review

SherYum

08/14/2015

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

Helpful

(2)

Most helpful critical review

beverley powers

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

Helpful

(1)

16 Ratings

5 star values: 5
4 star values: 8
3 star values: 3
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

kyradornish

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

Helpful

(3)

SherYum

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

Helpful

(2)

Lauren F.

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

Helpful

(1)

beverley powers

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

Helpful

(1)

Cath

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

Helpful

(1)

Jessica Anderson Knauss

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

Helpful

(1)

Tammy Burley

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

RandyO

11/25/2020

Turned out well. The finished product didn't have quite the 'apple' tang that I was expecting based on the ingredients, but it was tasty overall. I will say that the pan I used didn't quite give me the room to spread out the veggies as much as I liked. For me, it took about 10 mins longer than the recommended cooking time to get to that 'roasted' consistency and evaporate the liquid. The dish was a nice change of taste for carrots/parsnips. I generally feel that parsnips are under-utilized in the kitchen so I always enjoy incorporating them when possible! Read More

Vegetathalas

12/21/2018

Meh. Nothing to write home about. Read More

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All Reviews for Cider-Roasted Carrots and Parsnips

- of Reviews

Cider-Roasted Carrots and Parsnips

Servings Per Recipe: 8
Calories: 161

% Daily Value *

protein: 4 %

carbohydrates: 10 %

dietary fiber: 27 %

sugars:

fat: 6 %

saturated fat: 3 %

vitamin a iu: 285 %

niacin equivalents: 13 %

vitamin b6: 12 %

vitamin c: 33 %

folate: 18 %

calcium: 6 %

iron: 5 %

magnesium: 13 %

potassium: 17 %

sodium: 9 %

thiamin: 16 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Cider-Roasted Carrots and Parsnips

1 of 9

All Reviews

kyradornish

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!

Helpful

(3)

SherYum