Fall Roasted Veggies
Ingredients
- 5 tablespoons butter, melted
- 1/3 cup boiled cider ⓘ
- 3 tablespoons bourbon ⓘ
- 1 tablespoon brown sugar ⓘ
- 1/2 acorn squash, peeled and cut into 1/2" dice ⓘ
- 4 small parsnips, peeled and cut into 1/2" dice ⓘ
- 1 large sweet potato, peeled and cut into 1/2" dice ⓘ
- 1 bulb fennel, sliced into 1/2" pieces
- 1 apple (I used golden delicious), peeled, cored and cut into 1/2" dice ⓘ
- 4 fresh sage leaves ⓘ
Instructions
- Pre-heat the oven to 425. I live at altitude so I have to roast my vegetables for, like, 8 hours before they are done. You may have better luck at the 40-60 minute mark.
- Mix the first 4 ingredients together in a large bowl. Add the vegetables and sage leaves and toss to coat. Alternatively, add the parsnips only and add in vegetables in the order listed above in about 5-7 minute intervals.
- Roast until vegetables are done to your liking, remove the sage leaves and serve.
- Eat and remember that the end of Summer isn't the end of the world and dream sweet dreams about ski jackets, crackling fires and hot toddies.
Nutrition & Diet Analysis (per serving)
531
kcal
27% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).