Fall

Fall Roasted Veggies

by:
September 18, 2011
0
0 Ratings
  • Serves 4-6
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

What You'll Need
Ingredients
  • 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
Directions
  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 in about 5-7 minute intervals.
  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.
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Niknud

Recipe by: Niknud

Full-time working wife and mother of two small boys whose obsessive need to cook delicious food is threatening to take over what little free time I have. I grew up in a family of serious cookers but didn't learn to cook myself until I got married and got out of the military and discovered the joys of micro-graters, ethiopian food, immersion blenders and watching my husband roll around on the floor after four servings of pulled pork tamales (with real lard!) complaining that he's so full he can't feel his legs. Trying to graduate from novice cooker to ranked amateur. The days of 'the biscuit incident of aught five' as my husband refers to it are long past but I still haven't tried my hand at paella so I'm a work in progress!

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15 Reviews

EmilyC
EmilyC September 23, 2011
This looks great, Niknud...and I'm vehemently against extra work, too, so I appreciate the no-fuss approach!
 
Niknud
Niknud September 24, 2011
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!
 
EmilyC
EmilyC September 24, 2011
I have an almost 2-year old who's constantly at my feet in the kitchen, so I completely understand! : )
 
inpatskitchen
inpatskitchen September 23, 2011
Fantastic!!
 
Niknud
Niknud September 23, 2011
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!
 
wssmom
wssmom September 23, 2011
I think this recipe will make me bumble about in a bliss of indulgence, too! Yum!
 
Niknud
Niknud September 23, 2011
Well I certainly hope so! Glad you like it.
 
aargersi
aargersi September 23, 2011
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!!!
 
Niknud
Niknud September 23, 2011
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....
 
Midge
Midge September 23, 2011
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.
 
Niknud
Niknud September 23, 2011
Thanks Midge!
 
Niknud
Niknud September 19, 2011
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!
 
Niknud
Niknud September 19, 2011
Pretty sure it would be quite delicious on ice cream - what a great idea!
 
mrslarkin
mrslarkin September 19, 2011
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.
 
Niknud
Niknud September 19, 2011
One day I really will get the hang of where to post comments.....promise.