Cider-Glazed Roasted Root Vegetables
By Yankee Magazine|Oct 23 2026|
Cider-Glazed Roasted Root Vegetables
Credit: Adam DeTour/styling by Sheila JarnesCider and butter make a simple, glossy coating for a colorful array of roasted sweet potatoes, parsnips, celery root, and onions. Feel free to substitute any winter squashes or carrots for the celery root and/or parsnips.
Make-Ahead Instructions: Roast the vegetables according to the recipe, then refrigerate in an airtight container for up to 3 days. When ready to serve, transfer the vegetables to baking sheets, drizzle with olive oil, and bake in a 350°F oven until warmed through, about 10 minutes. Meanwhile, make the glaze and proceed with the recipe from there.
Yield
8 to 10 servings.
Ingredients
1 large celery root, cut into ¼-inch-thick half-moons
3 large sweet potatoes, cut into ¼-inch-thick half-moons
3 large parsnips, cut into ¼-inch-thick rounds
4 medium red onions, cut into ½-inch-thick wedges
¼ cup olive oil, plus more for drizzling
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
3 cups apple cider
4 tablespoons salted butter
Chopped fresh parsley, for garnish
Instructions
Preheat your oven to 425°F. In a large bowl, toss the celery root, sweet potatoes, parsnips, and red onions with the olive oil, salt, and black pepper. Divide between 2 baking sheets and roast until lightly browned and tender, 25 to 30 minutes, flipping halfway through.
To make the glaze, pour the cider into a saucepan and simmer until reduced to about 1 cup. Remove from heat and whisk in the butter until melted and glossy. Pour over the roasted vegetables and toss to coat. Sprinkle with chopped parsley and serve warm or at room temperature.
