Cider-Glazed Root Vegetables with Pomegranate and Cilantro

Name: Cider-Glazed Root Vegetables with Pomegranate and Cilantro
Yield: Serves 8
Ingredients: 4 tablespoons, unsalted butter; 1 pound, carrots, peeled and cut into 1/2-inch pieces; 12 ounces, parsnips, peeled and cut into 3/4-inch pieces; 12 ounces, turnips, peeled and cut into 3/4-inch pieces; 3 , shallots, peeled and halved; 2 1/2 cups, hard cider; 3 tablespoons, sugar; , Salt and pepper; 1 , Granny Smith apple, cored, halved, and cut into 1/2-inch pieces; 1/4 cup, pomegranate seeds; 2 tablespoons, chopped fresh cilantro; 2 teaspoons, cider vinegar

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Appears in Cook's Country October/November 2014

Side Dishes

Vegetables

To brighten up the flavors of fall vegetables, we gave them a stiff shot of hard cider.

SERVES8

TIME55 minutes

Cider-Glazed Root Vegetables with Pomegranate and Cilantro

WHY THIS RECIPE WORKS

For a seasonal vegetable recipe that would produce vegetables with a lightly sweetened glaze, we started by cutting the carrots slightly smaller than the other vegetables for even cooking. Then by caramelizing the vegetables in butter and d...

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