This recipe was modified from it’s original in written By Kay Chun, November 2001.


Cider-Roasted Vegetables

Serves: 4 generously    Prep Time: 15m     Cook Time: 1hr



  • 1.5 lb beets
  • 1.5 lb parsnips
  • 1.5 lb baby carrots
  • 4 tablespoons brown sugar or turbinado sugar
  • 4 tablespoons olive oil
  • 2 tablespoons apple cider vinegar



Heat oven to 450° F

Peel and cut beets and parsnips into even sized chunks (about 1.5 in)

In a medium bowl, whisk together the brown sugar, oil, and vinegar

Add to mixture baby carrots, beets, and parsnips. Toss and coat vegetables well.

Place vegetables into a small roasting pan. (Resist temptation to lick the bowl!)

Cook until tender for about 1 hour, stirring halfway



The vegetables can be roasted and kept at room temperature up to 2 hours in advance or refrigerated up to 1 day in advance. Reheat from room temperature at 350° – 400° F.

Nutrition Information Per Serving

Calories 297;  Carbohydrate 42g;  Cholesterol 0mg;  Fat 13.5g;  Sat Fat 1.9gm;  Fiber 9g;  Protein 3g;  Sodium 127mg


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This is a dish in Easy, Healthy, Delicious Thanksgiving side dishes for Optimal Energy.

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