Roasted Vegetable Medley with Cider Glaze

This Roasted Vegetable Medley will soon be the only way you ever want to consume veggies.

Bold statement, I know. But honestly, if there is just one vegetable you’ll put on the holiday table this year, let it be these.

Or you can always try this Roasted Brussels and Butternut Squash or these Roasted Sweet Potatoes!

There’s so much to love about this vegetable medley. They get tossed in a herb butter filled with thyme, sage and rosemary and roasted until perfectly caramelized.

And if that wasn’t good enough, when they come out of the oven, you’ll drizzle an apple cider glaze over the top. It’s both an easy and impressive way to serve veggies and of course insanely delicious. Like, you’ll be licking the plate trying to get every last drop of glaze!

These are fun for the holiday season but is there really a bad time of year for some delicious roasted veggies?! I know you’ll enjoy these all winter long but year-round, too!

Ingredient Notes

• Herb butter: be sure to set the butter out to soften to room temperature. About 30 minutes on the counter is perfect.
• Veggies: I’m using a combination of cauliflower, butternut squash, fennel, carrots and Brussels sprouts. See my tips below for different veggie options you can try!
• Apple cider: you will need apple cider, not apple cider vinegar, to make the glaze. It’s the perfect sweet finishing touch that takes these roasted vegetables over the top delicious!

Step by Step Directions

1. Chop all the veggies and place in a large bowl.
2. Make the herb butter.
3. Toss the veggies in the herb butter.
4. Spread the veggies out onto 2 baking sheets to prevent over crowding.
5. Meanwhile, make the cider glaze on the stove.
6. Once veggies are perfectly roasted, place on a serving platter.
7. Drizzle glaze on top right before serving, or keep on the side.
8. Garnish with toasted pine nuts and parsley and enjoy!

Tips and Variations

• Chop all the veggies and make the herb butter ahead of time so when you’re ready to roast them, that part is already done!
• Use different veggies: potatoes, parsnips, beets, rutabaga, sweet potato, Delicata squash, acorn squash, etc. I wouldn’t use vegetables like asparagus, zucchini or bell peppers because they cook much faster than most of these root vegetables.
• Be sure to spread the veggies out onto 2 baking sheets. If there are too many veggies on one pan they can have a hard time crisping up perfectly.
• Bake the cauliflower and Brussels on one sheet pan, and the others on a separate sheet pan if you feel those veggies are done before the carrots and butternut squash.

• Preheat the baking sheet: while you chop all of the veggies, stick the sheet pans in the oven while it’s preheating. This will create a hotter surface for the veggies and make them extra crispy, crunchy and caramelized!
• Don’t flip them while they are roasting. I know, it’s hard to leave them alone! But this will help get the deep golden, roasted look.
• Add pomegranate arils instead or dried cranberries for a festive pop of color.
• Use chopped walnuts, candied pecans, or pepitas instead of toasted pine nuts.

FAQ

shop this post

Baking Sheets

Buy Now →

Mixing Bowls

Buy Now →

HUNGRY FOR MORE? If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback! You can also follow me on Pinterest or Instagram. Sign up for my email list, too!

Roasted Vegetable Medley with Cider Glaze

This Roasted Vegetable Medley with Cider Glaze makes perfectly tender and caramelized veggies in a flavorful herb butter. You will love the apple cider reduction on top and be sure to garnish with toasted pine nuts and fresh parsley. Crispy, packed with flavor and can be adapted based on what veggies you have on hand!

No reviews yet

Print Recipe Pin Recipe Rate

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Servings: 8 servings

Calories: 201kcal

Author: Tawnie Graham of Kroll’s Korner

1x2x3x

Ingredients

For the herb butter

• ▢ 8 Tbsp. unsalted butter, room temperature
• ▢ 1 Tbsp. fresh rosemary, chopped
• ▢ 1 Tbsp. fresh thyme, chopped
• ▢ 1 Tbsp. fresh sage, chopped
• ▢ 1 1/2 tsp. kosher salt
• ▢ 1/4 tsp. black pepper

For the veggies

• ▢ 1 medium head cauliflower, cut into florets
• ▢ 4 large carrots, peeled, halved and cut into 1" pieces on a diagonal
• ▢ 1 small butternut squash, cubed (3-4 cups)
• ▢ 1/2 lb. Brussels sprouts, trimmed and cut in half
• ▢ 1-2 fennel bulbs, cut into 1" inch wedges

For the cider glaze

• ▢ 3 cups apple cider (NOT apple cider vinegar)
• ▢ 1 cup white vinegar
• ▢ 1 Tbsp. granulated sugar

Garnish: toasted pine nuts, fresh parsley

Cook ModePrevent your screen from going dark

Instructions

• Preheat the oven to 425°F and place 2 baking sheets in the oven while it’s preheating. 
• Make the herb butter: Using a hand held mixer, beat the softened butter with the fresh herbs, salt and pepper until smooth and combined. Set aside.
• Place the chopped veggies in a large bowl. Toss with the whipped butter and rub over veggies to coat evenly. (I use my hands for this with food grade disposable gloves to work the butter into the veggies)
• Using pot holders, remove the preheated baking sheets from the oven. 
• Arrange the veggies between the two baking sheets, this helps to not over crowd all the veggies so they roast more evenly and can get crispy. Be sure to place the Brussels cut side down.
• Roast for 30-40 minutes or until veggies are roasted, crispy and caramelized. Halfway through, switch the top and bottom pans.
• Meanwhile, make the cider glaze. Bring the apple cider, vinegar and sugar to a boil in a medium sized saucepan. Allow it to reduce for about 30 minutes or until it reduces to ⅓ cup. It will thicken into a gorgeous glaze that will have the consistency of hot runny honey.
• Spoon the glaze over the roasted veggies and garnish with a sprinkle of fresh parsley or any other herbs you prefer and toasted pine nuts. Enjoy!

Video

Notes

• Use different veggies: potatoes, parsnips, beets, rutabaga, sweet potato, Delicata squash, acorn squash, etc. I wouldn’t use vegetables like asparagus, zucchini or bell peppers because they cook much faster than most of these root vegetables.
• Bake the cauliflower and Brussels on one sheet pan, and the others on a separate sheet pan if you feel those veggies are done before the carrots and butternut squash.
• Don’t flip them while they are roasting. I know, it’s hard to leave them alone! But this will help get the deep golden, roasted look.
• Add pomegranate arils instead or dried cranberries for a festive pop of color.
• Use chopped walnuts, candied pecans, or pepitas instead of toasted pine nuts.

Find Kroll’s Korner on Instagram!Mention @krolls_korner or tag #krollskorner

Nutrition

Serving: 1serving | Calories: 201kcal | Carbohydrates: 35g | Protein: 4g | Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 3mg | Fiber: 7g

Hi, I’m Tawnie!

Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.

More about Tawnie