TLC Cooking "Emeril's Cider Roasted Fall Harvest Vegetables"

Emeril's Cider Roasted Fall Harvest Vegetables

YIELD 4 to 6 servings

INGREDIENTS

3	carrots, peeled, cut into thirds
3	purple potatoes, quartered
3	red potatoes, quartered
3	yellow potatoes, quartered
3	medium turnips, peeled and cut into 6 wedges
2	medium red onions, peeled, cut into 6 wedges
2	medium parsnips, peeled, cut into thirds
1	head garlic, broken into cloves
1 cup	button mushrooms, halved
8 tablespoons	olive oil
2 tablespoons	chopped fresh thyme leaves
4 teaspoons	kosher salt
Freshly ground black pepper
1 1/2 cup	apple cider
1 1/2 cup	walnut pieces

PREPARATION:

Method:

Preheat the oven to 350 degrees F. Combine carrots, potatoes, turnips, onions, parsnips, garlic and mushrooms. Divide vegetables between two baking sheets. Toss each with half the olive oil, thyme, salt, and pepper. Roast for 45 minutes, stirring occasionally. Remove baking sheets from oven; douse each sheet with half the cider and half the walnut pieces. Continue roasting for an additional 15 minutes until walnuts are toasted and vegetables are tender throughout.
Editor's Note: Look for organic, locally-grown vegetables, or try growing your own.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the Culinary Adventure: VermontEpisode of Emeril Green.

This recipe appears in: Cider

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