Apple Cider Glazed Root Vegetables

Sheet-pan roasting turns autumn roots into a caramelized harvest-table side with deep, toasty edges. An apple cider and maple glaze, brightened with Dijon, leaves carrots, parsnips, and sprouts glossy and sweet-tangy.

Serves 4 · 20 min prep · 40 min cook

Estimate for one serving

• 340 cal
• 7g protein
• 52g carbs
• 14g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1 lb carrots, peeled and cut into sticks
• 3/4 lb parsnips, peeled and cut into sticks
• 1 lb sweet potatoes, cubed
• 1 large red onion, cut into wedges
• 12 oz Brussels sprouts, halved
• 3 fresh rosemary sprigs
• 4 fresh thyme sprigs
• 4 garlic cloves, smashed
• 1 cup apple cider
• 2 Tbsp maple syrup
• 1 Tbsp Dijon mustard
• 1 Tbsp apple cider vinegar
• 3 Tbsp olive oil
• 2 Tbsp unsalted butter
• 1 1/4 tsp kosher salt
• 3/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/4 cup toasted pumpkin seeds
• 2 Tbsp fresh parsley, chopped

Instructions

1. 1Preheat oven to 425°F and position a rack in the center. Line a large rimmed sheet pan with parchment for easy cleanup.
2. 2Cut all root vegetables into roughly equal 1/2- to 3/4-inch pieces so they roast evenly. Halve Brussels sprouts through the stem and cut onion into thick wedges that stay intact.
3. 3Toss carrots, parsnips, sweet potatoes, Brussels sprouts, and onion on the sheet pan with olive oil, salt, pepper, red pepper flakes, smashed garlic, and the herb sprigs until everything is glossy and coated.
4. 4Spread into a single layer with cut sides down where possible. Roast 25 minutes, then flip and stir so edges brown evenly.
5. 5Meanwhile make the glaze: in a small saucepan combine apple cider, maple syrup, Dijon, and apple cider vinegar. Bring to a boil over medium-high heat and reduce 8–10 minutes until syrupy and reduced by half.
6. 6Whisk in the butter off heat until the glaze is glossy and emulsified. Taste for balance of sweet, tangy, and savory.
7. 7After the initial roast, drizzle half the warm glaze over the vegetables and toss gently. Return to the oven 12–15 minutes more until edges are deeply caramelized and vegetables are tender.
8. 8Remove herb stems and garlic if desired. Drizzle remaining glaze over the hot pan, toss once more, and let the vegetables sit 2 minutes so the glaze clings.
9. 9Transfer to a platter, scatter toasted pumpkin seeds and fresh parsley on top, and serve immediately as a hearty vegetarian sheet-pan dinner or family-style main with crusty bread.