1/3 c. apple cider
1 Tbsp. apple cider vinegar
1/4 c. brown sugar
3 parsnips, peeled & cut in 2-inch pieces
1 onion, chopped
3 carrots, peeled & cut in 2-inch pieces
2 red potatoes, quartered
1 turnip, peeled & cut in 2-inch pieces
1 sweet potato, peeled & cut in 2-inch pieces
4 cloves garlic, peeled
3 Tbsp. olive oil
1/4 tsp. ground cinnamon
1/4 tsp. each salt & pepper
Preheat oven to 400°F. Line a large sheet pan with foil and set asi
In a microwave safe bowl combine apple cider, apple cider vinegar, and
brown sugar. Microwave on High 1 minute. Set aside.
Toss veggies and garlic in a large bowl with olive oil, cinnamon, salt
and pepper. Pour onto prepared sheet pan and roast 30 minutes.
Remove from oven and drizzle with apple cider glaze. Bake an additiona
l 15 minutes or until golden brown and fork tender.
Calories: 180, Total Fat: 6g, Saturated Fat: 1g, Sodium: 60mg, Carbohy
drates: 33g, Dietary Fiber: 5g, Protein: 2g
My H-E-B Texas Life Magazine, November 2013