These two root vegetables blend for a side dish with enough character to hold the spotlight next to grilled or roasted meat, poultry, or fish. The hint of vinegar, Dijon, honey, and thyme will make you forget it's actually good for you.
What You Need
Original recipe yields 8 servings
2/3 cup apple cider
2 tablespoons olive oil
2 tablespoons apple HEINZ Apple Cider Vinegar
2 tablespoons coarse-grain Dijon mustard
2 tablespoons honey
2 teaspoons chopped fresh thyme
1/4 teaspoon salt
1-1/2 pounds carrot s, peeled and cut into sticks
1-1/2 pounds parsnips, peeled and cut into sticks
Reynolds Wrap® Aluminum Foil
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Let's Make It
Preheat the oven to 400 degrees F. Line a roasting pan with aluminum foil; set aside. In a very large bowl whisk together the apple cider, oil, vinegar, mustard, honey, thyme, and salt. Add carrots and parsnips and toss to coat. Transfer vegetables and liquid to the prepared roasting pan; spread in an even layer.
Roast, uncovered, for 35 minutes or until vegetables are tender and liquid has evaporated, stirring twice during roasting.
Reynolds Kitchens Tip
To line the pan fast, turn pan upside down and press sheet of aluminum foil around it. With aluminum foil, you can use either shiny side up or dull side up. Remove the aluminum foil. Turn over, drop foil inside. Crimp edges and you're ready to cook. After the meal there is no extra cleanup. Just toss the foil.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Original recipe makes 8 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.