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Maple Brown Butter Roasted Root Vegetables with Apple Cider Glaze

maple brown butter roasted root vegetables - featured image
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A cozy and flavorful side dish featuring roasted root vegetables glazed with a sweet and tangy maple brown butter and apple cider glaze. Perfect for fall and winter meals, this recipe is simple, quick, and crowd-pleasing.

Ingredients

Scale
  • Carrots, peeled and cut into chunks
  • Parsnips, peeled and sliced
  • Sweet potatoes, cubed
  • Beets, peeled and chopped
  • 4 tablespoons unsalted butter
  • 3 tablespoons pure maple syrup
  • 1/4 cup apple cider
  • 1 tablespoon apple cider vinegar
  • 3 cloves garlic, minced
  • 2 teaspoons fresh thyme, chopped
  • Salt and pepper, to taste
  • 2 tablespoons olive oil

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Peel and chop the carrots, parsnips, sweet potatoes, and beets into uniform 1-inch chunks.
  3. Place the vegetables in a large mixing bowl. Add olive oil, salt, pepper, minced garlic, and fresh thyme. Toss to coat evenly.
  4. Spread the vegetables in a single layer on a large rimmed baking sheet, avoiding overcrowding.
  5. Roast the vegetables for 30 to 35 minutes, flipping halfway through, until golden and tender.
  6. While the vegetables roast, melt the butter in a medium saucepan over medium heat. Stir frequently until it foams and turns a deep golden brown with a nutty aroma, about 4 to 5 minutes. Remove from heat immediately.
  7. Add maple syrup, apple cider, and apple cider vinegar to the browned butter. Simmer gently for 5 to 7 minutes until slightly thickened.
  8. Remove the roasted vegetables from the oven and transfer to a large bowl or keep on the baking sheet. Pour the warm glaze over and toss gently to coat.
  9. Return the glazed vegetables to the oven for another 5 minutes to set the glaze and warm through.
  10. Taste and adjust seasoning with salt and pepper if needed. Serve warm.

Notes

Watch the brown butter carefully to avoid burning; it should smell nutty, not acrid. Cut vegetables into uniform sizes for even cooking. Avoid overcrowding the pan to ensure proper roasting instead of steaming. If glaze thickens too much, add a splash of apple cider or water to loosen it. Fresh thyme is preferred, but dried thyme can be used in smaller amounts. For a dairy-free version, substitute butter with coconut oil or vegan margarine.

Nutrition

Keywords: maple, brown butter, roasted root vegetables, apple cider glaze, fall recipe, easy side dish, gluten-free, vegan option

Find it online: https://bitesienna.com/maple-brown-butter-roasted-root-vegetables-recipe-with-apple-cider-glaze-easy-guide/