Roasted Vegetables with Apple Cider Syrup
You can mix up the quantities/varieties of autumn veggies for this dish.
½ small winter squash, such as acorn*
1-2 small turnips, daikon radishes (or 1/2 rutabaga)
1 medium potato
2 carrots and/or parsnips
¼-½ c. rough chopped onion (to your taste)
1 small clove garlic, minced or pressed
1 tsp. dried thyme
1 Tbsp. olive oil
Dash or two of salt to your taste
1 c. garbanzo beans, drained and rinsed
Preheat oven to 425°. Line a rimmed baking sheet with parchment paper.
Peel and cut vegetables into similar bite-sized chunks. Toss all of the ingredients together in a bowl except the garbanzo beans.
Lay the veggies in a single layer on the prepared baking sheet. Roast for 15 minutes. Remove pan, turn/stir, then scatter the garbanzo beans onto the sheet amongst the veggies and return pan to oven; roast for 15-30 min. more, or until the vegetables are tender/browned, and garbanzos are crisp.
Meanwhile, prepare the syrup:
In a saucepan, combine:
1½ c. apple cider
⅔ c. apple cider vinegar
2 Tbsp. maple syrup
2 whole cloves, optional
Bring to a boil, then keep on a medium boil, stirring often, until the liquid reduces by about half. It will take about 20 minutes or so.
Place vegetable mixture on platter or plates, and drizzle with the syrup.
*if using a larger squash, use only a quarter of the squash
Recipe created or adapted by Liz Talley, Urban Graze
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