Cider-Glazed Root Vegetables
Recipe: #21327
October 14, 2015
Categories: Side Dishes, Carrot, Rutabaga, Thanksgiving, Gluten-Free, No Eggs, Vegetarian, Turnips, Kosher Dairy, Vegetarian Dinner, more
"Great side dish for the holiday table. You can change up the vegies (i.e. parsnip, sweet potato) but you should have 4 cups of prepared vegetables, total."
Ingredients
Nutritional
- Serving Size: 1 (322.7 g)
- Calories 218.5
- Total Fat - 10.2 g
- Saturated Fat - 4.4 g
- Cholesterol - 15.3 mg
- Sodium - 810.2 mg
- Total Carbohydrate - 31.2 g
- Dietary Fiber - 4.1 g
- Sugars - 9 g
- Protein - 2.9 g
- Calcium - 86.3 mg
- Iron - 1.2 mg
- Vitamin C - 24.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat the butter and oil in a large saucepan over medium heat. Add diced vegetables and saute until they begin to caramelize, about 5 minutes.
Step 2
Stir in honey and cook 1 minute. Add the vinegar and continue to cook, stirring, until it has evaprated, 3-4 minutes.
Step 3
Stir in the salt and pepper. Add the broth and whole thyme sprigs. Raise heat to high and bring to a simmer. Lower heat to medium-low, cover the pan, and simmer until the vegetables are tender, about 5-7 minutes.
Step 4
Drain in a colander and remove thyme sprigs.
Step 5
Transfer to a warmed serving dish and toss with thyme leaves from third sprig.
Tips
No special items needed.