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Cider and maple syrup roasted roots recipe

Cider and maple syrup roasted roots recipe

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  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes
  • Roasted vegetables
  • Roast parsnips

Carrots and parsnips are tossed in a cider and maple syrup sauce, then roasted to create a wonderful side dish for roast pork or beef.

2 people made this

IngredientsServes: 8

  • 675g slender carrots
  • 675g slender parsnips
  • 160ml apple cider or apple juice
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons pure maple syrup
  • 2 tablespoons olive oil
  • 2 teaspoons chopped fresh thyme, plus more for garnish
  • 1 teaspoon cracked black pepper
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper

MethodPrep:25min ›Cook:35min ›Ready in:1hr

  1. Arrange oven racks on top and third rack in oven. Preheat oven to 200 C / Gas 6. Line 2 large rimmed baking trays with foil.
  2. Peel and trim carrots and parsnips, leaving about 2cm of the carrot tops, if desired; slice each in half lengthwise - or quarter lengthwise if larger in size.
  3. Whisk together apple cider, cider vinegar, maple syrup, olive oil, black pepper, salt and cayenne pepper in a very large bowl. Add carrots and parsnips and toss to coat. (This can be made to this point up to 1 day ahead. Cover bowl and refrigerate.)
  4. Divide vegetables and liquid evenly among prepared pans, spreading in a single layer. Roast, stirring twice and rotating pans between top and bottom racks once, until vegetables are tender and browned and liquid has evaporated, about 35 minutes. Garnish with additional fresh thyme.

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Bring color and deliciousness to your table with this amazing vegan roasted root vegetable salad.
These earthy, inexpensive, low calorie seasonal roots are easy to prepare for a salad that’s bursting with color, flavor and nutrition.

Roasting brings out the essential sweetness in root vegetables, it creates a crispy and yummy exterior that adds fabulous texture and flavor to this salad. Adding roasted garlic chickpeas and seeds makes it so delicious, satisfying and even more nutritious. And if you haven’t tried roasted chickpeas yet, I’m telling you, it’s time.

Ready in 30 minutes, budget-friendly, easy to customize and healthy. You will love it!


  • Root vegetables (carrots, beetroots, parsnips, sweet potatoes..)
  • Chickpeas
  • Arugula
  • Quinoa (optional)
  • Walnuts (optional)
  • Pumpkin seeds
  • Garlic
  • Cumin
  • Olive oil, salt & pepper
  • Apple cider vinegar or white vinegar
  • Wholegrain mustard
  • Maple syrup (or honey as a not vegan option)


While you’re at it roasting the vegetables, go ahead and roast some more because it makes for a great meal prep recipe. Place the salad into meal prep containers and keep refrigerated, then drizzle the maple mustard vinaigrette and a pinch of salt when you are ready to eat it.


  • Chop the root vegetables into equal-sized chunks
  • Spread on a roasting pan so that the vegetables aren’t overlapping
  • Sprinkle with cumin, drizzle with olive oil, season with salt and pepper

  • Place the chickpeas in a roasting pan with olive oil, minced garlic, salt and pepper.
  • Place both pans in the oven.
  • Bake the chickpeas for 15-20 minutes
  • Bake root vegetables for 25 minutes

  • Arrange some arugula and cooked quinoa in the middle of the plate
  • Add the roasted root vegetables and chickpeas
  • Sprinkle with toasted walnuts and pumpkin seeds
  • Drizzle with the maple mustard dressing. Enjoy!

It’s so yummy, nutritious and healthy, easy to prepare and budget-friendly:

  • Ready in 30 MINUTES.
  • Chickpeas or Garbanzo beans are nutrient-dense food rich in protein and fiber. According to a study published in the journal Nutrients, people who regularly consume chickpeas have higher intakes of several key nutrients. These include fiber , vitamins A, E and C, folate, magnesium, potassium, iron and antioxidants.
  • This salad is packed with healthy root vegetables, which are low in calories and high in antioxidants:
  • Carrots are low on calories, rich in fiber , vitamins and beta carotene, an antioxidant great for your immune system, vision and skin. Cooking carrots helps to release more beta-carotene, making this nutrient more available to your body.
  • Beetroots are essential for bowel function, to lower cholesterol levels and to reduce appetite. Beetroot is also rich in manganese, magnesium and iron essential for bones, muscles, brain and healthy hair and skin.
  • Sweet potatoes are one of the best sources of vitamin A a large one contains more than 100 per cent of the daily recommended intake. Vitamin A is an antioxidant powerhouse and is linked to anti-aging benefits, cancer prevention and the maintenance of good eyesight.
  • Parsnips contain a wide variety of vitamins, minerals and nutrients, including dietary fiber , folate, potassium and vitamin C. Consuming potassium-rich foods like parsnips is essential for your bones, your brain and it can help lower your risk of stroke and high blood pressure.
  • If you like this roasted root vegetable salad, you might like also this winter vegetable salad with feta, delicious and easy to make.
  • Cost of the recipe: without quinoa and walnuts, approx $ 4.50 (4 small or 2 large servings)

Grains: quinoa, spelt, barley, couscous, brown rice, feel free to go for whatever you fancy or whatever grain you happen to have on hand. You can certainly skip the grains if you want to, this salad will be equally filling and nutritious.

Vegetables: want to switch it up a bit? This recipe can work with any root vegetables you have in the fridge: carrots, parsnips, potatoes, beetroots, celeriac, turnips, swede or red onions.

Flavor: the hint of sweetness from the maple syrup and the sharp heat of the mustard complement the roast vegetables beautifully. Plus, the garlic chickpeas, the peppery arugula and the crunchy seeds make for a textural and flavor combination that keeps you coming back for another bite, guaranteed!

It keeps well in the fridge for up to 3 days. I roast tons of veggies on the weekend and then enjoy for dinner with a protein of choice, that’s such a time saver after a long day.

You need to try this roasted root vegetable salad, so delicious, light yet filling. You will love it.
If you make this recipe, let me know! Leave a comment, rate it or tag a photo #theclevermeal on Instagram. I would love to hear from you! x

Creamy Maple Apple Cider Vinaigrette

Falling leaves, pumpkins, apples, hot cocoa, sweaters, and reading a good book by the fireplace (and let’s not forget pumpkin spice everything!) These are just a few of the many things that I just adore about fall. However, as much as I love fall, and all of it’s associated comfort foods (think cozy casseroles, hot drinks, and scrumptious stews), I find I still have a taste for salads, too. Although the nature of my salad cravings might change with the seasons, I like to have a little something fresh along with all of my cool-weather favorites.

And leafy green vegetables are still in season in the fall, so when I can, I like to keep some growing in my garden well into October and November. If you don’t have a garden, then lettuces, cabbage, kale, and other fall salad greens should be readily available at your local grocery store or farmers market (and at a good price, too, because eating with the seasons saves money!)

I like to dress up my salad with some yummy extras like roasted butternut squash, dried cranberries, roasted pumpkin seeds, and hearty rye croutons. And let’s not forget that a fall salad this amazing requires an equally-amazing autumnal dressing to top it all off. I made up this jar of dressing for one such worthy salad, and it turned out to be light, and creamy, and possibly even a little healthy. It’s made with creamy Greek yogurt, maple syrup, apple cider vinegar, and a touch of dijon mustard for a little extra punch of flavor. I think this flavorful, light vinaigrette is perfect for any fall salad and would even be a great accompaniment to Thanksgiving dinner!

Step 1: Preheat

Preheat the oven to 400 degrees F.

Step 2: Spread

Spread the vegetables over a large baking sheet. Drizzle with avocado oil and sprinkle liberally with sea salt.

Step 3: Toss

Toss everything together until all vegetables are well-coated

Step 4: Roast

Bake 20 to 30 minutes until vegetables are golden-brown.

Step 5: Steam

Steam quinoa according to package instructions while the vegetables are roasting.

Step 6: Mix

Add all ingredients for the vinaigrette in a small bowl and whisk until combined. ( 1/4 cup Avocado or Olive Oil, 3 Tbsp Apple Cider Vinegar, 1 Tbsp pure maple syrup, 1 tsp cinnamon, 1/4 tsp sea salt to taste)

Step 7: Mix

Transfer the cooked quinoa to a serving dish along with the roasted vegetables. Pour over the dressing and top with chopped parsley. Toss everything together until combined.

Step 8: Taste

Taste salad for flavor and add more sea salt and/or cider vinegar to your desire!

Slow Cooker Root Vegetables with Apple Cider Glaze

Root vegetables are wonderful to cook in your slow cooker.

While I have to admit roasting root vegetables is the best way to achieve a more rustic caramelized finish, you can’t get around the convenience of slow-cooking them.

A few hours in the slow-cooker magically turns them into sweet, tender nuggets like nothing else can.

Plus, when you — or your oven— are busy doing other things, this lovely bouquet of cold-weather vegetables quietly does its thing on the kitchen counter, cooking in a bath of butter and apple cider.

I turned to apple cider to complement the sweetness of the vegetables, and also to celebrate the spirit of fall.

Reducing apple cider on the stovetop takes less than 15 minutes.

It’s a quick step that concentrates the natural sugars in the cider. The reduced juice is mixed with honey (or maple syrup) and butter, then combined with the vegetables.

Put in all in the slow cooker and walk away for 3 hours. When they’re done, you’ll have tender vegetables in a tasty glaze.

Mix up the variety of roots or keep it simple with just one or two of family’s favorites vegetables.

  • Carrots
  • Sweet Potatoes
  • Yukon Gold
  • Parsnips
  • Butternut squash

Just be sure the vegetables are cut to the same size so that they cook evenly.

4. Roast the Brussels sprouts

Put your blanched Brussels sprouts in a large bowl. Pour in the glaze. Toss well to combine.

Spread the Brussels sprouts out on your parchment-lined baking sheet. Arrange them cut-side up.

Drizzle with remaining glaze from the bowl. (It will sink in between all the little leaves because they’re cut side up.)

Roast at 350 degrees for 25-30 minutes, until fork tender and deliciously brown.

Give one a taste to check the salt level, and serve garnished with a few flakes of coarse sea salt, if you like.

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

If you like Barefoot Contessa’s salad recipes you are at the right place. This roasted butternut squash salad with warm cider vinaigrette dressing is one of her old recipes that I make every year during the holiday season. It is easy to make and packed with flavor.

Watching the aftermath of Typhoon Haiyan in the Philippines is truly hard breaking. This morning, after watching a mother’s cry for help because she lost her daughter during the disaster, I could not help my tears rushing down my face.

After watching the news, I needed a break from all the sadness and I did what I usually do when I feel sad.

Grab a couple of cookbooks, a cup of coffee, find a quiet corner, and lose myself in them. As I turn the pages full of beautiful food pictures, I feel the right side of my brain working overtime as I start thinking about different ways to combine ingredients to create tasty recipes.

There is something magical about creating something from scratch and making it look (and taste) delicious. It heals my soul. For me, it is the best way to work things out in my head.

After looking at the pretty pictures of Ina’s Barefoot Contessa Back to Basics cookbook, I decided to make a big salad for lunch.

A salad that is light and full of flavors of fall.

This salad recipe, as in most of her other recipes, follow the same principle. Create a great dish using simple, everyday ingredients.

Ingredients like apple juice, butternut squash, shallots and salad greens that you can easily find during this time of the year.

Even on a small island in the Caribbean. If you know what I mean…

The vinaigrette in this recipe is what makes it really special. It is made by cooking a mixture of apple juice (or apple cider), cider vinegar, and minced shallots to reduce it to ¼ of its original amount. It is complete after some Dijon mustard, olive oil, salt and pepper is added.

In my opinion, there are 2 things in this recipe that make it really stand out:

(1) Toasted walnut halves: It may seem like an unnecessary step but the nutty flavor of toasted walnuts add a smoky flavor to the greens and the roasted butternut squash.

(2) Freshly and coarsely grounded black pepper: Black pepper with the help of arugula helps to balance the sweetness of the vegetables and gives it a really nice kick.

If you are looking for a salad that compliments your Thanksgiving dinner table that not only looks pretty, but also tastes superb, this Roasted Butternut Squash Salad with warm cider vinaigrette should be on your list of things to make this year.

Cider & Maple-Glazed Chantecler Chicken with Roasted Leeks, Sweet & Baby Potatoes & Mushrooms

Rich and earthy mushrooms, sweet maple and sweet potatoes all complement this full-flavoured heritage breed perfectly. Because it’s a heritage variety, it isn’t as fatty as the commercial birds we’re so familiar with, so it’s necessary to add the butter and it’s very important not to overcook. A clock is not the only way to time a chicken. The bird is done when its juices run clear, not pink, when poked with a knife and the legs feel very loose when wiggled.

½ cup (125 mL) Maple Cider Reduction (recipe follows)
3 tbsp (45 mL) Lemon Thyme Compound Butter (recipe follows)
4 leeks, washed, trimmed, tough green parts discarded
2 large ribs celery, trimmed
1 whole free-run chicken, (4 to 5 lbs/2 to 2.2 kg) heritage if possible
Sea salt and pepper to taste
1½ lbs (750 g) or about 24 baby Yukon Gold potatoes
2 large sweet potatoes, peeled and cut into 3 inch (8 cm) pieces
15 large button or cremini mushrooms, brushed or wiped with damp cloth

1 Preheat oven to 450°F (230°C).

2 Make the Maple Cider Reduction and the Lemon Thyme Compound Butter (see recipes).

3 Trim roots off leeks. Trim and discard the tough green tops, leaving pieces about 8 inches (20 cm) long. Cut each leek in half lengthwise and soak in cold water to release any trapped grit. Set aside to drain.

4 Wash and trim tops and bottoms of the celery. Cut each rib in half crosswise.

5 Grease the bottom of a large roasting pan with about 1 tbsp (15 mL) of the compound butter.

6 Into the bottom of the roasting pan, add the lengths of 3 leeks (reserving 1 leek for the potatoes and mushrooms) and all the celery, in an alternating pattern, creating a “rack” for the chicken to rest on while it roasts. Set the chicken on top of the leek and celery rack.

7 Chop the 1 reserved leek into approximately 4-inch (10-cm) pieces.

8 Smear the chicken all over with about 2 tbsp (30 mL) of the compound butter, season with salt and pepper to taste and drizzle some of the cider reduction over the bird.

9 Into a large bowl, add the potatoes, sweet potatoes, chopped leek and mushrooms. Melt about 1 tbsp (15 mL) of the compound butter and drizzle over the potatoes and mushrooms. Toss to coat, then tumble into the roasting pan and arrange around the chicken.

10 Roast chicken for about 30 minutes, then reduce heat to 350°F (180°C) and continue to roast for about an hour. You will need to remove the chicken from the oven about every 15 to 20 minutes to drizzle a bit more of the reduction over it until it’s all used up.

11 To serve, lift the chicken onto a platter and spoon the potatoes, mushrooms, celery and leeks all around. The pan drippings are fantastically flavourful, sweet and rich. There should be about 1 cup (250 mL) of drippings but, if not, place the roasting pan on the stovetop over medium-low heat and add 1 cup (250 mL) of cider and heat through, scraping the pan bits up. Transfer pan jus to a serving dish or gravy boat.


In a small saucepan, over medium-high heat, bring 2 cups (500 mL) hard cider to a low boil to reduce by half. Add ¼ cup (60 mL) pure maple syrup, stir, reduce heat to low and simmer until reduced to about ½ cup (125 mL) of liquid. Set aside.


Into a small bowl, add 3 tbsp (45 mL) room temperature or slightly softened butter, 1 tbsp (15 mL) finely minced fresh thyme, 3 finely minced cloves of garlic, the zest of 1 lemon, ½ tsp (2 mL) salt and pepper to taste and blend with a fork until well combined. Set aside.

12 Ways to Use Maple Syrup in Cocktails

Real maple syrup is always delicious poured on a stack of pancakes, but come fall, we begin to feel the urge to include it in everything, including our drinks. Luckily, the stuff is great in cocktails, whether paired with spicy bitters or rich bourbon, roasted fruit or apple brandy.

Looking for a little maple-mixing inspiration? Start right here.

Roasted Fig Cocktail

This whiskey cocktail is filled out with flavorful maple syrup and a roasted fig purée. That rich flavor is balanced out with the tartness of fresh lemon and balsamic vinegar.

Medicine Man

This autumnal rum cocktail from Bourbon and Branch in San Francisco gets a bit of smoky spice from smoked paprika. Maple syrup adds a deep, earthy sweetness, and sage boosts the outdoorsy aroma.

Plum Spiced Hard Cider

Roasted plums will make your entire house smell delicious—and they make for a great drink too, spiced with cinnamon and star anise, and sweetened with maple syrup. For the cocktail, the roasted plum mixture is spiked with applejack and hard cider, two of our favorite fall beverages.

Cold Spring Cocktail

Though there's as much maple as lemon in this drink from Jackson Cannon of The Hawthorne, it's not at all sweet, just warming and aromatic. If you have a bottle of cognac you haven't been emptying fast enough, this recipe's a good starting point.

Buttermilk Maple Gin Flip

Maple syrup plays off the warm spice notes of the nutmeg sprinkled on top of this flip, which is made with tangy buttermilk instead of cream.


This frothy sour has a core of spicy rye, which is brightened with fresh lemon. Angostura bitters add spice, and the whole thing comes together thanks to the earthy sweetness of maple syrup.

Hot Butternut Rum

It's not strictly required that you sweeten this hot drink at all, but we find that a dash of maple syrup is wonderful with this play on buttered rum, made with roasted squash and loads of fall spices.

Applejack Rabbit

This classic cocktail made with applejack and citrus is sweetened with maple syrup for an easy, not-too-tart finish.

Citrus and Anise Mulled Wine

Is mulled wine a cocktail? Why not? We'll bend the rules a bit for this one, spiced with coriander, mace, cinnamon, and star anise, and spiked with a little brandy. The maple syrup adds to the complexity of the brew.

Bourbon Maple Cider

We recommend that you always have bourbon and Angostura bitters on hand, especially if you're inviting friends over. Add a few fall essentials (applejack and your favorite hard cider) and you'll be all set. once you've sweetened the mixture up with a bit of maple syrup.

Fort Washington Flip

Mixed with applejack and herbal Benedictine this drink created by Misty Kalkofen is enriched with a whole egg. The maple syrup that sweetens the cocktail echoes the richness of the egg nicely.

Nouveau Sangaree

Sangaree's an old drink—Jerry Thomas's 1862 book listed 6 different variations. This version (which came to us from Jim Meehan of PDT in New York) includes red wine (Beaujolais Nouveau if you like it, something else if you don't), apple brandy, sloe gin, Angostura, and maple syrup for a touch of sweetness.

Get the Recipe »

Do you put maple syrup in your cocktails? Got any favorite recipes?

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The Best Lentil Salad, Ever

I can’t believe that I haven’t posted this recipe before. With picnic season in full swing here, I suddenly realized that I’ve been keeping this unbelievable salad recipe all to myself! This dish is probably one of the most-cooked meals in my household, and in my opinion, the only lentil salad recipe you will ever need . I love it so much in fact, it’s being served at my wedding in August. Enough said.
This dish was first served to me by my fabulous friend Mia who is a phenomenal cook in her own right, and I love going to her house to eat because she has such a beautiful understanding of how to make healthy food taste amazing. She also purchases very high quality ingredients, and is not afraid to experiment in the kitchen – two qualities I admire very much.

This lentil salad recipe is no exception. The flavours of this dish are totally outstanding, yet unexpected. The ingredient list may seem a little long, but after closer inspection you’ll notice that it is mostly just spices, ten of them to be exact. It is this special combination of flavours that creates a truly remarkable salad that is lip-smackingly tasty and totally addictive.
I should also mention that this salad is the perfect picnic food, as it transports well and is a superb make-ahead meal – ten times tastier the day after! It keeps in the fridge very well for 2-3 days.

The star of the show is the delectable “Du Puy” lentil, sometimes referred to as “the poor man’s caviar”. Du Puy lentils are quite a bit smaller than green or brown lentils, and are revered for their ability to retain their shape after being cooked. Green, brown, and red lentils are great in soups because they are soft, mushy, and tend to fall apart, but those would be less-than-perfect choices for a sophisticated salad. Du Puy lentils work better in salads than in soups and stews because they tend to be a little more robust, and when cooked properly, they will retain just a little tooth. You can find these lovely legumes at any quality grocery store, natural food, or health food store, just make sure they say Du Puy – otherwise they are a French lentil knockoff. Sacré bleu!

Fill up on Folate
Lentils are one of the yummiest sources of folate (also know as folic acid) – just one cup of cooked lentils provides you with almost 90% of your daily recommended intake! And why is folate so important? You’ve probably heard about this vital vitamin in regards to pregnancy, as it is critical in the prevention of birth defects. Folate also functions to support red blood cell production and help prevent anemia, allows nerves to function properly, helps prevent osteoporosis-related bone fractures, and helps prevent dementias including Alzheimer’s disease.

Folate received its name from the Latin word folium, meaning “foliage”, so it’s not wonder that other excellent sources of folate are dark leafy greens (yum, your favorite!) – kale, romaine lettuce, spinach, asparagus, turnip greens, beet greens, mustard greens, parsley, and collards to name a few. This may explain why North American diets seem to be on the deficient end of things when it comes to this B-vitamin, as folic acid is available from fresh, unprocessed food. The good news is it is easily absorbed, used, and stored by the body. Folic acid is also manufactured by intestinal bacteria (remember those probiotics?), so if colon flora is healthy, we have another good source of folic acid.

The Best Lentil Salad, Ever
2 ¼ cups (1 lb.) Du Puy lentils
1 medium red onion, diced
1 cup dried currants (you could also use raisins or other dried fruit)
1/3 cup capers

1/3 cup cold pressed, extra virgin olive oil
1/4 cup apple cider vinegar
1 Tbsp. maple syrup
1 Tbsp. strong mustard
2 tsp. salt
2 tsp. pepper
1 tsp. ground cumin
1/2 tsp. turmeric
1/2 tsp. ground coriander
½ tsp ground cardamom
1/4 tsp. cayenne pepper
¼ tsp. ground cloves
1/4 tsp. freshly grated nutmeg
¼ tsp. ground cinnamon

Optional add-ins:
Goat cheese
Fresh herbs: flat-leaf parsley, cilantro, basil
Crispy seasonal veggies

1. Rinse lentils well, drain. Place in a pot and cover with a 3-4 inches of water, bring to a boil, reduce to simmer. Check lentils for doneness after 15 minutes, but they should take about 20 minutes in total. You will know they are cooked if they still retain a slight tooth – al dente! Overcooking the lentils is the death of this dish. Be careful!
2. While the lentils are simmering, make the dressing by placing all ingredients in a jar with a tight fitting lid and shake vigorously to combine.
3. Finely dice red onion – the salad is best if all the ingredients are about the same size. If using raisins, chop them roughly to make them a bit smaller, and do the same with the capers if they are large.
4. When the lentils are cooked, remove from heat, drain and place under cold running water to stop the cooking process. Once cooled slightly but still a little warm, place lentils in a large serving bowl and toss with dressing. Add other onion, capers, and currants. If using other add-ins such as herbs, greens, or cheese, wait until just before serving. Otherwise, this salad can hang out in the fridge for a couple days.

Watch the video: Πατατοκεφτέδες Επ. 17. Kitchen Lab TV. Άκης Πετρετζίκης TV (August 2022).