As fall weather approaches, the grocers start to stock more root vegetables in stores, we tend to break out more sweet potatoes than usual and our pallettes yearn for heartier, heavier dishes.
This side dish is a perfect mix of seasonal root vegetables, slowly roasted and will provide both a pop of colour and a flavour that even the met at the table will enjoy (let's be honest guys, you're not big on veggies). This quick and simple dish can be served alongside any dinner you have planned - whether it's Thanksgiving or even a regular old weeknight - enjoy!
Ingredients
1 bunch of beets, peeled and cut into wedges
1.5 pounds parsnip, peeled and cut into 2-inch chunks
1.5 pounds baby carrots
4 tablespoons brown sugar
4 tablespoons olive oil
2 tablespoons apple cider vinegar
1 pound cremini mushrooms, cleaned and stemmed
Instructions
1. Heat oven to 450°F. Place the vegetables (except the mushrooms because they will cook faster) in two small roasting pans.
2. In a medium bowl, whisk together the brown sugar, oil, and vinegar. Pour over the vegetables and toss to coat well.
3. Cook for 1 hour, stirring halfway or until tender.
4. Add the mushrooms during the last 10 minutes, toss to coat well, and finish roasting. Season to taste with salt and freshly ground pepper.
There you have it - a simple side dish recipe that will go with just about any fall-themed dinner. The root vegetables really shine through the cider glaze! This dish is a great way to sneak some vegetables in that maybe haven't made a rotation to your dinner plate in a while. Also, it can be a great way to introduce new ingredients to family members that aren't sure what parsnips are.
Either way, I hope you enjoy this dish - let me know how it goes and how much your family liked it in the comments below. For updates on my posts, please subscribe to Linda's Study and stay tuned for more content just like this!
Cheers and Bon Appetit,
Linda Kamaev