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!

Course Side Dish

Cuisine American

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 201kcal

Author Tawnie Graham of Kroll's Korner

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

US Customary - Metric

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

Nutrition