Fall Roasted Veggies

By • September 18, 2011 • 17 Comments

74 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: If you haven't discovered the glories of boiled cider, you should. Imagine the essence of fall, concentrated into a heady syrupy apple-y elixir. If you have ever been in an orchard where the bees get drunk from eating the fermenting fruit and bumble around in a bliss of over-indulgance, it's like that. Made in similar fashion to that of maple syrup, apple cider is boiled down until reduced to the slightly thick and darkly mysterious liquid that can be used on anything - oatmeal, pancakes, savory vegetables. Boiled cider is a regional thing - mostly found in New England but you can order it online if your local specialty store doesn't have it. I get mine from Woods Cider Mill in Vermont.

And a disclaimer about this recipe: these vegetables will be 'done' at different times. I am not opposed to either mushy apples or 'al dente' parsnips but I am vehemently against extra work so....I cooked them all together. If you want a more even-textured dish add them in the following order: parsnips, sweet potato and acorn squash, apple and fennel.

I. Love. Fall.
Niknud

Serves 4-6

  • 5 tablespoons butter, melted
  • 1/3 cup boiled cider
  • 3 tablespoons bourbon
  • 1 tablespoon brown sugar
  • 1/2 acorn squash, peeled and cut into 1/2" dice
  • 4 small parsnips, peeled and cut into 1/2" dice
  • 1 large sweet potato, peeled and cut into 1/2" dice
  • 1 bulb fennel, sliced into 1/2" pieces
  • 1 apple (I used golden delicious), peeled, cored and cut into 1/2" dice
  • 4 fresh sage leaves
  1. Pre-heat the oven to 425. I live at altitude so I have to roast my vegetables for, like, 8 hours before they are done. You may have better luck at the 40-60 minute mark.
  2. Mix the first 4 ingredients together in a large bowl. Add the vegetables and sage leaves and toss to coat. Alternatively, add the parsnips only and add in vegetables in the order listed above.
  3. Roast until vegetables are done to your liking, remove the sage leaves and serve.
  4. Eat and remember that the end of Summer isn't the end of the world and dream sweet dreams about ski jackets, crackling fires and hot toddies.
Jump to Comments (17)

Tags: acorn squash, boiled cider, savory, sweet potato

Comments (17) Questions (0)

Default-small
Default-small
Img_7818

about 3 years ago EmilyC

This looks great, Niknud...and I'm vehemently against extra work, too, so I appreciate the no-fuss approach!

Nog

about 3 years ago Niknud

Thanks EmilyC! It's not so much the extra work as the small children who are fascinated by the oven - I try to keep the door-opening to a minimum as it usually involves contortions of my legs and desperate bribery to keep them away!

Img_7818

about 3 years ago EmilyC

I have an almost 2-year old who's constantly at my feet in the kitchen, so I completely understand! : )

Dscn3274

about 3 years ago inpatskitchen

Fantastic!!

Nog

about 3 years ago Niknud

Thanks, ipk - glad you like it! Because I am somewhat new here, I still get a total kick when someone likes my recipes. Surrounded by all these pros, it's tough not to get intimidated!

Me

about 3 years ago wssmom

I think this recipe will make me bumble about in a bliss of indulgence, too! Yum!

Nog

about 3 years ago Niknud

Well I certainly hope so! Glad you like it.

036

about 3 years ago aargersi

Abbie is a trusted source on General Cooking.

Sounds fabulous! Roasted roots rock. I may try my own boiled cider - have you done that? Fall here ... hmm .. gonna hit 100 again next week. Not parkas just yet!!!

Nog

about 3 years ago Niknud

No - I'm lazy and spoiled in that I have loads of awesome family back in Vermont who send me maple syrup and boiled cider on request - and maple sugar butter and maple sugar candy. Now if I can just figure out how to get Macoun apples here in Colorado....

Summer_2010_1048

about 3 years ago Midge

I love roasting root veggies but you've taken it to a new level with the fennel and boiled cider. Can't wait to give it a try.

Nog

about 3 years ago Niknud

Thanks Midge!

Nog

about 3 years ago Niknud

Ha! A friend just emailed me an article the Washington Post did on boiled cider - they even mention the press where I get my cider! I'm trendy!

Nog

about 3 years ago Niknud

Pretty sure it would be quite delicious on ice cream - what a great idea!

3-bizcard

about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Totally missed this, sounds great. Fall is my favorite time of year also!

Nog

about 3 years ago Niknud

Glad you like it - fall and holiday cooking are the only things that get me through the loss of summer!

Mrs._larkin_370

about 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

This, and a roast chicken. Yum. The butter, boiled cider, bourbon, brown sugar combo sounds pretty divine, as in I want to drink it and/or pour it on my ice cream.

Nog

about 3 years ago Niknud

One day I really will get the hang of where to post comments.....promise.