Cider-Maple Roasted Roots

This side dish is a wonderful wintry option for a holiday meal. You can prep the veggies (through Step 2) the day before.

Step: 1

Arrange racks in top and bottom thirds of oven. Preheat to 400 degrees F. Line 2 large rimmed baking pans with foil.

Step: 2

Peel and trim carrots and parsnips, leaving about an inch of the carrot tops, if desired; slice each in half lengthwise–or quarter lengthwise if larger than 1 1/2 inches in diameter.

Step: 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.)

Step: 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.

Per Serving: 154 calories; protein 1.9g; carbohydrates 29.8g; fat 3.9g; sodium 143.1mg.

The most clear way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and pick more different. When you’re cooking pasta, go for a simple vegetable . Made steak? Go for something light. If you’re making stir-fry with rice, it must not a good idea to adjust with make a rice salad.

This also can apply to cooking method . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be rounding four pans on the cooking items . But often you can make a dish do double-duty .