This easy cider roasted vegetables recipe is perfect for those looking for a delicious, vegan, and gluten-free side dish. The combination of carrots, parsnips, brussels sprouts, and red onion creates a medley of flavors that are enhanced by the sweetness of apple cider and the richness of olive oil. It's a simple yet flavorful way to enjoy your vegetables.
While most of the ingredients in this recipe are common, you might need to pay special attention to parsnips and apple cider. Parsnips are root vegetables that look similar to carrots but have a sweeter, nuttier flavor. They are usually found in the produce section. Apple cider is a non-alcoholic beverage made from pressed apples and can be found in the juice aisle or the refrigerated section.
Ingredients For Easy Cider Roasted Vegetables Recipe
Carrots: Peeled and chopped, these add a natural sweetness and vibrant color to the dish.
Parsnips: Peeled and chopped, they bring a unique, sweet, and nutty flavor that complements the other vegetables.
Brussels sprouts: Halved, these add a slightly bitter, earthy taste that balances the sweetness of the other ingredients.
Red onion: Sliced, it adds a mild, sweet flavor and a pop of color.
Olive oil: Used to coat the vegetables, it adds richness and helps with caramelization.
Apple cider: Adds a sweet, tangy flavor that enhances the natural sweetness of the vegetables.
Salt: Enhances the flavors of all the ingredients.
Black pepper: Adds a hint of spice and depth to the dish.
Technique Tip for This Recipe
To ensure your vegetables roast evenly and achieve that perfect caramelization, make sure to cut them into uniform sizes. This allows them to cook at the same rate, preventing some pieces from burning while others remain undercooked. Additionally, don't overcrowd the baking sheet; give the vegetables enough space to roast rather than steam. If necessary, use two baking sheets to spread them out.
Suggested Side Dishes
Alternative Ingredients
carrots - Substitute with sweet potatoes: Sweet potatoes offer a similar sweetness and texture when roasted, making them a great alternative to carrots.
parsnips - Substitute with turnips: Turnips have a slightly peppery flavor and similar texture to parsnips, providing a comparable taste and consistency.
brussels sprouts - Substitute with broccoli florets: Broccoli florets have a similar texture and can achieve a nice roasted flavor, making them a good substitute for brussels sprouts.
red onion - Substitute with shallots: Shallots have a milder and sweeter flavor compared to red onions, but they still add a nice depth of flavor to the dish.
olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a suitable alternative to olive oil for roasting vegetables.
apple cider - Substitute with balsamic vinegar: Balsamic vinegar provides a tangy sweetness that can mimic the flavor profile of apple cider in roasted vegetables.
salt - Substitute with sea salt: Sea salt can be used in the same quantity as regular salt and provides a similar level of seasoning.
black pepper - Substitute with white pepper: White pepper has a slightly different flavor but can still provide the necessary heat and spice to the dish.
Other Alternative Recipes Similar to This One
How To Store / Freeze This Recipe
- Allow the roasted vegetables to cool completely before storing. This helps prevent condensation, which can make the vegetables soggy.
- Transfer the cooled vegetables to an airtight container. Glass containers with tight-fitting lids are ideal, but BPA-free plastic containers or resealable plastic bags work well too.
- Store the container in the refrigerator. The roasted vegetables will stay fresh for up to 4-5 days.
- For longer storage, consider freezing the vegetables. Spread them out on a baking sheet in a single layer and place in the freezer for about 1-2 hours, or until they are frozen solid. This prevents the vegetables from sticking together.
- Once frozen, transfer the vegetables to a freezer-safe bag or container. Label the container with the date to keep track of freshness.
- When ready to use, reheat the vegetables in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. Alternatively, you can reheat them in a skillet over medium heat, stirring occasionally, until hot.
- Avoid microwaving the vegetables as it can make them mushy and lose their delightful texture.
- If you plan to use the vegetables in a soup or stew, you can add them directly from the freezer without thawing. Just adjust the cooking time accordingly.
How To Reheat Leftovers
Oven Method: Preheat your oven to 350°F (175°C). Spread the leftover vegetables evenly on a baking sheet. Cover with aluminum foil to prevent drying out. Heat for about 15-20 minutes, or until the vegetables are warmed through. This method helps maintain the caramelized texture and flavor.
Stovetop Method: Heat a large skillet over medium heat. Add a small amount of olive oil or vegetable broth to the pan. Add the leftover vegetables and stir occasionally for about 5-7 minutes, or until heated through. This method is quick and helps retain the crispiness of the vegetables.
Microwave Method: Place the leftover vegetables in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Microwave on high for 2-3 minutes, stirring halfway through. This method is the fastest but may slightly soften the vegetables.
Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the leftover vegetables in the air fryer basket in a single layer. Heat for 5-7 minutes, shaking the basket halfway through. This method helps to re-crisp the vegetables.
Steaming Method: Place the leftover vegetables in a steaming basket over a pot of boiling water. Cover and steam for about 5 minutes, or until heated through. This method is gentle and helps retain the moisture of the vegetables.
Best Tools for This Recipe
Oven: Used to roast the vegetables at a consistent temperature of 400°F (200°C).
Mixing bowl: A large bowl to combine and toss the vegetables with olive oil, apple cider, salt, and pepper.
Baking sheet: A flat sheet to spread the vegetables evenly for roasting.
Peeler: Handy for peeling the carrots and parsnips.
Knife: Essential for chopping the carrots, parsnips, and slicing the red onion.
Cutting board: A sturdy surface to chop and prepare the vegetables.
Measuring cups: Used to measure out the precise amounts of vegetables, olive oil, and apple cider.
Measuring spoons: Necessary for measuring the salt and black pepper.
Spatula: Useful for stirring the vegetables halfway through the roasting process.
Serving dish: To present the roasted vegetables once they are done.
How to Save Time on This Recipe
Prep ahead: Peel and chop the carrots and parsnips the night before to save time on the day of cooking.
Use pre-cut vegetables: Purchase pre-cut brussels sprouts and red onion to reduce prep time.
One bowl method: Mix all ingredients in the same bowl to minimize cleanup.
Line the baking sheet: Use parchment paper on the baking sheet for easy cleanup and to prevent sticking.
Batch cooking: Double the recipe and store leftovers for quick meals throughout the week.
Easy Cider Roasted Vegetables Recipe - Vegan And Gluten-Free
Ingredients
Main Ingredients
- 2 cups Carrots peeled and chopped
- 2 cups Parsnips peeled and chopped
- 1 cup Brussels Sprouts halved
- 1 cup Red Onion sliced
- ¼ cup Olive Oil
- ½ cup Apple Cider
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine all the vegetables.
- Drizzle with olive oil and apple cider. Season with salt and pepper.
- Toss everything together until well coated.
- Spread the vegetables evenly on a baking sheet.
- Roast in the preheated oven for 40 minutes, stirring halfway through, until the vegetables are tender and caramelized.
- Serve warm and enjoy!
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