Cider glazed root vegetables

Sat, Dec 13, 2014, 01:00

  • Serves: 8
  • Cooking Time: 20 mins
  • Course: Side Dish
  • Cuisine: Irish


  • 5 carrots, chopped
  • 3 turnips, chopped
  • 2 sweet potatoes or butternut squash, cut into 2cm chunks
  • 500ml cider or apple juice
  • 100g brown sugar
  • 50g butter
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground allspice
  • Salt and pepper to taste


Preheat an oven to 200 degrees/180 fan/gas 6.

Lightly steam the vegetables until part-cooked. Combine the cider, sugar, butter, nutmeg and allspice in a non-stick saucepan and bring to the boil, stirring frequently.

Continue cooking the liquid until it is reduced to a syrupy glaze. Add the steamed vegetables and simmer for five minutes. If the syrup becomes too thick before vegetables are cooked, thin it with a small amount of cider.

Transfer to a baking dish and bake for 20 minutes in the preheated oven

When the vegetables are cooked, transfer them to a serving dish using a slotted spoon. Season to taste and pour any remaining glaze over top. Serve immediately. Tip: You can steam the vegetables the day before and finish on the day of serving.