Servings: 6-8 serving(s)
Prep time: 20 minutes
Total time: 55 minutes
Cooking time: 35 minutes
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Roasted root vegetables with molasses cider glaze is easy and impressive.
Sometimes I aspire to be a bit like Martha Stewart; to take the time and attention to set a stunning table or arrange charming seasonal decorations outside the front door.
Truth is I can barely manage to vacuum up the dog hair and clear the dining table of clutter to make room for place settings before our guests land at the door. (Meanwhile my husband is getting the laundry out of view, rounding up the kids and making sure there are no Lego pieces in the path of sock-footed guests.)
My entertaining energy goes into creating a great meal and then relaxing to enjoy it with friends.
Every once in a while a dish comes along that by its very nature has that “Martha” look, and gives the appearance that you have outdone yourself, with really not a lot of effort.
This is that dish. And in spite of the number of steps listed below, it’s pretty easy.
Tip: Prep your vegetables first and get them in the oven. While they’re roasting you can make the cider glaze and toast the pumpkin seeds.
Cider-glazed roasted root vegetables recipe (served in roasted winter squash)
Adapted from A Periodic Table
For the cider glaze:
- 2 1/2 cups apple cider (or apple juice)
- 1 Tbsp. brown sugar
- 2 Tbsp. Crosby’s Fancy Molasses
For the vegetables:
- 1 medium-sized buttercup squash, top third cut off, and seeds removed
- 4-6 cups of root vegetables, cut into one-inch dice (a mixture of carrots, parsnips, turnip, rutabaga, sweet potato, beets)
- 1 red onion, sliced
- 2 firm, tart apples, peeled and diced
- 4-5 cloves of garlic, peeled and roughly chopped
- 1/3 cup roughly chopped fresh sage or 6-8 sprigs of fresh thyme
- 3 Tbsp. olive oil
- Sea salt & pepper to taste
For the cranberry pumpkin seed sprinkle:
- 2 tsp. butter or olive oil
- 2/3 cup pumpkin seeds
- pinch kosher salt
- pinch chili powder
- ½ cup dried cranberries
Instructions:
To make the glaze:
- Combine apple cider and brown sugar in a small saucepan over medium high heat and simmer until it reduces to about 1/2 cup (15-20 minutes). Be careful not to overdo it.
- Remove from heat, add the molasses. Set aside.
Roast your veggies and apples:
- Place your choice of root vegetables, along with the apples, onion, garlic and herbs, into a large bowl and toss with 2-3 tablespoons of olive oil and the sage or thyme.
- Turn your mixture out onto a large baking sheet or pan lined with parchment paper.
- Season with salt and pepper
- Rub the inside of the squash, and the flesh side of the “lid”, with olive oil and season with salt and pepper.
- Place it on a baking sheet, flesh side down.
- Put both pans in the oven and roast at 400 F until tender and starting to brown a bit. About 25-35 minutes.
- (Toss the chopped veggies every 10 minutes or so)
Toast your pumpkin seeds:
- Melt the butter (or warm oil) in a small pan over medium heat.
- Add pumpkin seeds to the pan along with the chili powder and toss with the butter.
- Toast gently until they start to pop, stirring them around in the pan to ensue nothing burns or browns too much.
- Remove from heat and stir in the cranberries.
To assemble your squash bowl:
- Place roasted quash on a warmed serving platter and fill with the roasted root vegetables.
- Pile extra roasted vegetables alongside the squash.
- Pour over the cider glaze and sprinkle with the roasted pumpkin seed cranberry mixture.
- To serve, slice squash into 4-6 wedges and plate, scooping up some extra root vegetables.
One more thing…
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My friend would like a copy of your cook book .she really liked mind so would you please sent her one her address is mrs. John Dominaux Grand Le Pierre NL A0E 1Y0. Thank you .
Hi Frances — We’d be happy to mail your friend a copy!
Just found your site and can’t wait to try this. It’s not only gorgeously presented, but has all my fave flavours. Cider and molasses together…!!! I think I’ll be trying this as a reduction just to keep around instead of the usual balsamic version. Thanks!
Hi Helene, Glad it caught your interest. So now I’m curious about your balsamic reduction!
These recipes look amazing and if possible, I would like a hard copy of the book. My address is:
Lorraine Geno
436 Lonergan Blvd.
Timmins, Ontario
P4P 1E1
Hi Lorraine, We’d be happy to mail you a Molasses Family Favourites Cookbook. Watch for it int he mail!
Would love a copy of the recipe book. Thank you. Madeleine Brisebois
Mailing address: 6569 Windsong Ave, Ottawa,Ontario K1C 6N1
Thanks Madeleine, we’ll get a copy in the mail to you. Watch for it over the next 4-6 weeks.
Would you be able to send me a hard copy of your cookbook I absolutely love this resume RR1 leduc T9E 2X1
Hi Jamie, We’d be happy to mail you a copy of our printed cookbook.
I would also love a copy of your cookbook
1 English hill ext. carbonear , NL
A1y 1a8
Tnx
Hi Mary, We’d be happy to mail you a cookbook and will send it out within the next week or so.
I cant wait to try this recipe…and will be doing it this weekend for thanksgiving…
I would also love a copy of your cookbook
Carole Sophie
1325 York Mills road
apt 207
Toronto Ontario
m3a 1z6
Hi Carole, We’ll get a copy of our Family Favourites cookbook in the he mail to you. Happy Thanksgiving!
This looks great….can’t wait to give it a try. Thanks for the great recipe!
Hi,
I live in Munich, Germany and wonder if you could send me a copy of your cookbook over the ocean? Your recepies are just brilliant :-)
Please let me know how much the expenses would be…
My address is: Beatrice Vohler, Im Wismat 52, 81247 Muenchen, Germany
Hi Beatrice, We typically only send our printed book to people in Canada and North Eastern US (where our molasses is available). We do have several free e-books on this site (have you discovered them?) that you could download and have printed locally.
How can I get a copy of your cookbook, is it in stores?
Hi Susan, We’d be happy to mail you a copy of our Family Favourites cookbook. Just email your mailing address to me: bridget.oland@crosbys.com
Looks so good. All my favorite veggies. And Easy instructions. Would love one of your cookbooks.
Hi there, I hope you enjoyed the roasted vegetables. We’d be happy to send you a Family Favourites cookbook. Just email me your mailing address: bridget.oland@crosbys.com
I love love love molasses. When I was little, I used to dip a piece of straw into the molasses pail my grandpa had for feeding the cattle and eat it! It was delicious, Years later I learned that it was a common occurrence for mice to drown in the pail!! Yuck. All that to say, would you send me a copy of the book as well? Lois Maillet Lynn, 22 Pine Street, Stouffville, Ontario. L4A 1H1. Thanks!
Hi Lois, Great story! It reminds me of when I was little, hanging out at a horse barn down the road from my house. We’d nibble on the sweet feed which was grain mixed with molasses. We’d be happy to mail you a copy of our Family Favourites cookbook. Watch for it in the mail over the next couple of weeks.
Hi there;
I usually like to try a different dish for turkey dinner and this is my new dish this year! Can’t wait to try it on the family for Thanksgiving dinner! It looks awesome.
Thanks, Lorraine
Would you send me a hard copy of your Family Favorites cookbook? I seem to have misplaced mine during renovations . Can’t find it anywhere. My address is: 142A Marine Drive, Torbay, Nl A1K1A7
Thank you.
Diana
Of course, Diana!
I have made this recipe several times and it’s always a big hit especially for big family gatherings. It’s such a visually impressive dish and not difficult to make. I’ll be taking this recipe out again now that squash are in season again. Love all the molasses recipes. :)
Lorraine, thanks for the comment. It is a nice change from the regular vegetables and not anymore work. Keep cooking/baking with Molasses.
Hi, I would like a hard copy of your Family Favorites cookbook. Could you please send me one, ty.
Germaine Therrien
1202-901 Lasalle Blvd.
Sudbury, On.
p3a 1×8
Germaine, We no longer have a printed version of that cookbook. We do have a cookbook called ‘Simple Fare, 30 Everyday recipes’ and I will send you a copy of this cookbook. Watch for it in your mail, soon.