Apple Cider Roasted Carrots and Radish

Adapted from The Roasted Root by Farmer Dave’s

Preheat the oven to 400 degrees. Clean and slice carrots to 1/4 inch and halve or quarter radish depending on size. The vegetables will roast best if cut a similar size. Twelve larger carrots and 1 bunch of radishes and a daikon, were roasted on a large sheet tray.
Toss vegetables with olive oil, salt and pepper and spread in any even layer of a parchment lined baking sheet (half-sheet size). Be sure not to overcrowd or the veggies will steam and not roast. If the veggies seem to crowded split among two pans.

In a saucepan, measure out 1 cup of apple cider and 1/4 cup of maple syrup. Add 1/4 -1/2 teaspoonful of red pepper flake, 1 teaspoonful of crushed dried rosemary and 1 tablespoonful of dried celeriac leaves or italian seasoning. Bring to a boil and reduce to a simmer until the amount is reduced by half, whisking the entire time. Once reduced pour over the vegetable mixture on the sheet pan and toss.

Roast for 15 minutes, stir, then roast another 15 minutes. Roasting time may need adjusting if the veggies are cut on the smaller side. Check after 15 minutes then adjust from there.

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