Cider Roasted Root Vegetables Canadian recipe Sauce- LateChef.com
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Canadian Recipe

BBQ Grill

Serves 1
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Short Description

One of my favorite sides to any holiday meal is roasted root vegetables. Parsnips, carrots, rutabagas, beets, sweet potatoes-they’re all so good! Root vegetables have a lot of natural sugars in them which caramelize when roasted at a high enough temperature. They’re also packed with vitamins and beta carotene. So, starchy they may be, but they are also good for you too. (As if I need any encouragement, you can’t keep me away from them!) The one thing about those sweet vegetables, so perfect for caramelizing, is that they love a little acidity to sharpen their flavor. Which is why you find orange-glazed carrots and balsamic roasted beets. We’ve taken a similar approach with this melange of roasted root vegetables, by tossing them in a strongly acidic vinaigrette of cider vinegar, olive oil, and a little brown sugar, before roasting them. The vinegar intensifies the taste of the vegetables, and brings balance to their natural sweetness. So good! If your root vegetables are competing with a roast for the oven for a holiday meal, just make them ahead, and put them in the oven to warm them up again while the roast rests before serving. We are using parsnips, golden beets, carrots, and yams for this recipe, but you could use any of your favorite root vegetables. This recipe makes enough for 6 to 8 people and requires two roasting pans. You can easily cut the recipe in half.


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