Roasted Vegetables with Shallots & Apple Cider Reduction
Author: Dani Lind
- 1 quart pure apple cider
- 6 cups mixed root vegetables of choice (parsnips, turnips, sweet potatoes, rutabaga, celeriac, carrots, etc.) cut into uniform sizes/shapes of choice – long strips, wedges, cubes, etc.
- 3 Tbsp. olive/sunflower oil
- Salt & pepper to taste
- 1 Tbsp. fresh or 1 tsp. dried thyme
- ½ c. shallots, diced
- Preheat oven to 400 degrees.
- Bring apple cider to a boil in a heavy bottomed pan over medium-high heat. Lower heat to maintain a rapid simmer & cook until reduced to about ¼ the original volume, stirring occasionally (should take 20-30 minutes – be careful not to take it too far & burn it). Keep warm.
- Meanwhile, toss prepared vegetables in oil to coat & spread in a single layer onto a rimmed baking sheet.
- Roast, turning occasionally, until just starting to brown but still au dente, about 20-30 minutes (if you have convection, use it – but lower cooking times).
- Remove from oven & sprinkle with salt & pepper & thyme, stir in shallots, & roast for another 10-15 minutes, until veggies are getting softer & golden browned.
- Toss with apple cider reduction & serve.