Sheet-Pan Root Vegetables with Mulled Cider Glaze

National Food Day celebrates simple real food, and this sheet-pan tray fits right in. Root vegetables roast until caramelized under a glossy mulled cider glaze brightened with maple and Dijon.

Serves 4 · 20 min prep · 55 min cook

Estimate for one serving

• 265 cal
• 4g protein
• 48g carbs
• 9g fat
• 3g fiber

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Ingredients

• 1.5 cups mulled cider
• 3 large carrots, peeled and cut into 2-inch sticks
• 3 parsnips, peeled and cut into 2-inch sticks
• 2 medium sweet potatoes, peeled and cubed
• 1 large red onion, cut into wedges
• 2 medium beets, peeled and cubed
• 3 tbsp olive oil
• 1 tbsp maple syrup
• 1 tsp Dijon mustard
• 1 tbsp fresh rosemary, chopped
• 1 tsp fresh thyme leaves
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 1 tbsp unsalted butter
• 1 tsp apple cider vinegar

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed baking sheet with parchment paper for easy cleanup.
2. 2In a small saucepan over medium heat, bring the mulled cider to a lively simmer. Cook uncovered, stirring occasionally, until it reduces by two-thirds and becomes syrupy enough to coat the back of a spoon, 12 to 15 minutes.
3. 3Whisk the maple syrup, Dijon mustard, butter, and apple cider vinegar into the hot reduction until smooth and glossy; keep warm off the heat.
4. 4Place the carrots, parsnips, sweet potatoes, beets, and red onion wedges in a large bowl. Drizzle with olive oil, then sprinkle with rosemary, thyme, salt, and pepper. Toss thoroughly so every piece is lightly coated.
5. 5Spread the vegetables in a single layer on the prepared sheet pan, making sure they have a little space between pieces for proper browning.
6. 6Roast for 25 minutes, then remove the pan and carefully flip or stir the vegetables so the undersides can caramelize.
7. 7Brush or drizzle half of the warm mulled cider glaze evenly over the vegetables. Return the pan to the oven and roast another 15 to 20 minutes until the edges are deeply golden and the centers are tender when pierced with a fork.
8. 8Transfer the roasted vegetables to a serving platter, drizzle the remaining glaze over the top, and finish with an extra grind of black pepper. Serve hot while the spiced apple notes are brightest.