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This healthy side dish is a great accompaniment to any meal. Once you have the basic technique down, try switching out the veggies for whatever is in season or your local favorite.

Ingredients

  • 1 1/2 pounds of beets (1 bunch), peeled and cut into wedges
  • 1 1/2 pounds of parsnips, peeled and cut into 2-inch chunks
  • 1 1/2 pounds of baby carrots, peeled (or 1 1/2 pounds of carrots, cut into 2-inch chunks)
  • 4 tablespoons of brown sugar
  • 4 tablespoons of olive oil
  • 2 tablespoons of apple cider vinegar
  • 1 pound of shiitake or crimini mushrooms, cleaned and stemmed

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Directions

  1. Heat your oven to 450 degrees. Place the vegetables in roasting pan.
  2. In a medium bowl, whisk together the brown sugar, oil, and vinegar. Pour the mixture over the vegetables and toss to coat well.
  3. Cook vegetables until tender (approximately 1 hour), stirring halfway. Add the mushrooms during the last 10 minutes, toss to coat well, and finish roasting. Season to taste with salt and freshly ground pepper.

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