Sweet Potatoes and Carrots with Apple Cider and Thyme

Next to pumpkin, apple cider might be one of my favorite flavors of fall. I like it hot and spicy, spiked with bourbon or just plain out of the container on a cool and sunny autumn day.


But I also love cooking with it. For the past few years I have been making a fall favorite apple cider beef stew which is perfect for Sunday supper or Shabbat dinner. But I am always looking for savory recipes to use this beloved ingredient.

This past week I came across this recipe for Roasted Sweet Potatoes and Carrots made with orange juice and herbs among other flavors. I thought, if you could roast root vegetables with orange juice, why not apple cider?

I tested it out, and it was a hit. This is a perfect side dish for any kind of dinner this time of year.



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2 medium sweet potatoes, peeled and cubed

3 medium-large carrots, peeled and cut into 1-inch rounds

1 small red onion, cut into 1-inch pieces

3 whole garlic cloves

1/4 cup apple cider

2 Tbsp olive oil

2 Tbsp chopped fresh thyme

salt and pepper to taste


Preheat oven to 400 degrees.

Place your cut sweet potatoes, carrots, red onion and garlic cloves on a baking sheet and spread them in a single layer.

In a small bowl, whisk together apple cider, olive oil, thyme, salt and pepper. Drizzle mixture all over vegetables and toss to coat evenly.

Roast for 35-45 minutes, until vegetables are caramelized to your liking. Serve immediately.

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