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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This recipe goes with Maple-Glazed Turkey Ingredients:
1 1/2 pounds beets (1 bunch), peeled and cut into wedges |
1 1/2 pounds parsnips, peeled and cut into 2-inch chunks |
1 1/2 pounds baby carrots, peeled (or 1 1/2 pounds carrots cut into 2-inch chunks) |
4 tablespoons brown sugar |
4 tablespoons olive oil |
2 tablespoons apple cider vinegar |
1 pound shiitake or cremini mushrooms, cleaned and stemmed |
Directions:
1. Heat oven to 450ยบ F. Place the vegetables in two small roasting pans. In a medium bowl, whisk together the brown sugar, oil, and vinegar. Pour over the vegetables and toss to coat well. Cook until tender, about 1 hour, stirring halfway. Add the mushrooms during the last 10 minutes, toss to coat well, and finish roasting. Season to taste with salt and freshly ground pepper.
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