Sweet Potatoes and Carrots with Apple Cider and Thyme

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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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Posted on October 13, 2014
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