This eye-catching side dish is hearty enough to also make a vegetarian main dish when served with couscous or rice. If you have a large enough roasting pan, you can cook all the vegetables in the one pan for the same times, adding the second batch as directed.
- Portion size 10 servings
- Credits : Canadian Living Magazine: December 2007
Ingredients
Vegetables:
Method
Vegetables: In large bowl, toss together rutabaga, parsnips and half each of the cider, butter, thyme, salt and pepper. Spread in greased 13- x 9-inch (3 L) glass baking dish or small roasting pan. Cover with foil; roast in 425°F (220°C) oven for 15 minutes.Meanwhile, in large bowl, toss together leeks, red peppers, fennel, garlic and remaining cider, butter, thyme, salt and pepper. Spread in separate same-size greased dish or roasting pan; cover with foil. Add to oven; roast for 30 minutes.
Uncover both pans; stir vegetables. Roast, stirring occasionally, for 30 minutes or until tender, golden and almost no juices remain. (Make-ahead: Let cool; cover and refrigerate for up to 24 hours. Reheat in covered Dutch oven over medium heat with 1/4 cup/50 mL apple cider for about 10 minutes.)
Nutritional facts Per serving: about
- Sodium 301 mg
- Protein 3 g
- Calories 142.0
- Total fat 5 g
- Cholesterol 12 mg
- Saturated fat 3 g
- Total carbohydrate 24 g
%RDI
- Iron 11.0
- Folate 24.0
- Calcium 8.0
- Vitamin A 17.0
- Vitamin C 107.0
