Cider-Glazed Root Vegetables
Created by Mikekey on October 14, 2015
- Servings: 4
- Prep Time: 15m
- Cook Time: 25m
- Recipe #21327
Ingredients
- 1 large carrot (peeled and cut into 1/2-inch dice)
- 4 ounce turnip (1 medium, peeled and cut into 1/2-inch dice)
- 1 pound rutabaga (1 medium, peeled and cut into 1/2-inch dice)
- 1 pound celery root (1 medium, peeled and cut into 1/2-inch dice)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1/4 cup apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 cups vegetable broth (or chicken broth)
- Fresh thyme (2 sprigs, plus leaves from a third sprig)
How to Make
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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.
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Step 2: Stir in honey and cook 1 minute. Add the vinegar and continue to cook, stirring, until it has evaprated, 3-4 minutes.
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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.
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Step 4: Drain in a colander and remove thyme sprigs.
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Step 5: Transfer to a warmed serving dish and toss with thyme leaves from third sprig.
Nutritional Facts
- 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