Roasted Sweet Vegetables in Spicy Cinnamon Cider
Hearty and sensational side dish.
November 7, 2009
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Prep Time: 12 minutes
Cook Time: 1 hour, 30 minutes
Chill Time: none
Yield: 6 to 8 servings
1 cup sweet apple cider
2 tablespoons white wine, such as Hagafen Lake County White Riesling
2 tablespoons margarine – earth balance
2 tablespoons olive oil
1 tablespoon lemon juice
½ cup brown sugar, packed
4½ teaspoons cinnamon
½ teaspoon nutmeg
1 tablespoon kosher salt
¼ teaspoon cayenne pepper or to taste
2 large sweet potatoes, peeled and cut into chunks
1 pound prepared peeled and cubed butternut squash
25 baby carrots
½ cup raisins
½ cup golden raisins
1. Preheat oven to 375° F. Lightly grease a roasting pan with non-stick cooking spray.
2. In a small saucepan place apple cider, vinegar, margarine, olive oil, lemon juice, sugar, cinnamon, nutmeg, salt and cayenne pepper. Warm over low heat 3 to 5 minutes.
3. Place sweet potatoes, butternut squash, carrots and raisins in prepared pan.
4. Pour warm sauce over vegetables.
5. Cover tightly with aluminum foil. Bake at 375° for 1 hour and 30 minutes or until vegetables are soft. Serve immediately.
This sweet vegetable dish has a bit of a kick from the cayenne pepper and goes perfectly as a side dish to roasted turkey or chicken.
Margarine: There are a few healthy margarines in the market place right now, Willow Run, Smart Balance and my personal favorite pick, Earth Balance. I use it as a spread and in both cooking and baking. It is free of trans fats, hydrogenated oils and artificial ingredients. It works perfectly in this recipe.
Wesley Kosher Supermarket donated all the groceries for this episode.
Wesley Kosher Supermarket
455 Rt. 306