Root Vegetable Pan Roast with Chestnuts and Apples

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Root Vegetable Pan Roast with Chestnuts and Apples

 

1/2 cup cider vinegar

1/2 cup vegetable stock or canned low-sodium broth

2 tablespoons unsalted butter

1 tablespoon pure maple syrup

2 large sweet potatoes, peeled and cut into 2-inch chunks

2 medium red onions, each cut into 8 wedges through the core

1 cup vacuum-packed whole chestnuts

1/4 cup extra-virgin olive oil

1 tablespoon thyme leaves

salt and freshly ground pepper

2 medium beets, peeled and cut into 2-inch chunks

2 large tart apples, such as Granny Smith, cored and cut into eighths

 

Preheat the oven to 400 degrees. In a small saucepan, combine the cider

vinegar, stock or broth, butter and maple syrup and bring to a boil. Cook over

moderately high heat until reduced by half, about 15 minutes.

Meanwhile, in a large shallow roasting pan, toss the sweet potatoes, onions and

chestnuts with the olive oil and thyme; season with salt and pepper. Tuck the

beets among the other vegetables and roast for 20 minutes. Gently turn the

vegetables, add the apples and roast for 20 minutes longer, or until all of the

vegetables and the apples are tender and lightly browned. Add the sauce and toss

gently. Transfer to a platter and serve.

Makes 4 servings.

 

 

 

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