Cider-Glazed Root Vegetables with Apple and Tarragon
To brighten up the flavors of fall vegetables, we gave them a stiff shot of hard cider.
Why This Recipe Works
For a seasonal vegetable recipe that would produce vegetables with a lightly sweetened glaze, we started by cutting the carrots slightly smaller than the other vegetables for even cooking. Then by caramelizing the vegetables in butter and deglazing with hard cider, we created a glaze that tasted bright and flavorful. A final addition of diced Granny Smith apple and minced tarragon completed the flavor profile.
© 2017 America's Test Kitchen. All rights reserved.