Vinegar Video

Cider Roasted Veggies

  Pep up your Thanksgiving veggies with a splash of apple cider vinegar!

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Cider Roasted Vegetables

Total Time: 1 hour
Yields: 4 servings

What you will need:
• 1/2 bunch beets
• 1/2 pound parsnip
• 1/2 pound carrots
• 11/2 tbsp brown sugar
• 11/2 tbsp olive oil
• 1 tbsp apple cider vinegar
• salt and pepper

Directions:
1. Preheat oven to 450°. Line baking
pan with tin foil or olive oil.
2. Cut up all vegetables and place on tray.
3. In medium bowl, whisk together brown
sugar, oil and vinegar. Pour over veggies,
toss well to coat.
4. Cook until tender, stirring halfway.
Season to taste with salt and pepper.

Click here to download the recipe.