Roasted Fall Veggies with Apple Cider Sauce

This is a delicious side dish or a great main meal for vegans.

Baking dish with fall vegetables

Serving Size: 4


for the vegetables:

  • 3 lbs. fall root vegetables as: potatoes, golden beets, red beets, rutabaga, turnips and carrots
  • 4-5 cloves garlic, skins on but end trimmed away
  • 1 large red onion, peeled and quartered, then sliced into eighths
  • 2-3 tablespoons olive oil
  • sprinkling of salt
  • sprinkling of fresh thyme leaves

for the cider sauce:

  • 2 cups apple cider
  • pinch salt
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon cornstarch
  • 1/2 teaspoon cinnamon (optional)
  • 1 tablespoon vegan margarine

Oven roasted fall vegetables - Click here to license this as stock photo from Stocksy

  1. Preheat the oven to 400 F / 204 C.
  2. Peel and cut the vegetables in large bite sized pieces. (about 1 inch each)
  3. Place the prepared vegetables in a large baking dish.
  4. Add the garlic and onions.
  5. Drizzle the olive oil over and sprinkle the salt and thyme.
  6. Place in the oven to bake for 1 to 1 ΒΌ hour.
  7. While the vegetables are roasting, make the cider sauce.
  8. Place 1 & 1/2 cups of cider in a saucepan.
  9. Add the salt and thyme leaves and bring to a soft simmer.
  10. As the cider begins to boil down, turn lower to a simmer.
  11. Shortly before time to serve, add the vegan margarine and allow to melt into the reduced cider.
  12. Mix the last 1/2 cup cider with the cornstarch and then add to the cider sauce.
  13. Heat the sauce, stirring until the sauce become thick.
  14. Season to taste with cinnamon or nutmeg and salt as desired.
  15. Serve the vegetables hot from the oven with the cider drizzled on top or in a gravy boat for people to help themselves.

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