Recipe information
Ingredients for - Cider-Roasted Carrots and Parsnips
5. Coarse-grain Dijon mustard - 2 tablespoons
9. Carrots, peeled and cut into sticks - 1 ½ pounds
10. Parsnips, peeled and cut into sticks - 1 ½ pounds
How to cook deliciously - Cider-Roasted Carrots and Parsnips
1. Stage
Preheat the oven to 400 degrees F. Line a roasting pan with Reynolds Wrap® 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.
2. Stage
Roast, uncovered, for 35 minutes or until vegetables are tender and liquid has evaporated, stirring twice during roasting. Makes 8 servings.
