Roasted Sweet Vegetables in Spicy Cinnamon Cider - Jamie Geller

Roasted Sweet Vegetables in Spicy Cinnamon Cider

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Tangy-sweet with just a hint of Cayenne pepper heat, this side dish is the perfect accompaniment to roasted poultry.

Roasted Sweet Vegetables with Cider
  • Duration
  • Cook Time
  • Prep Time
  • 6-8Servings


  • 1 cup sweet apple cider
  • 2 tablespoons white wine vinegar
  • 2 tablespoons margarine
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1/2 cup brown sugar, packed
  • 4 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1 tablespoon kosher salt
  • 1/4 teaspoon cayenne pepper (or to taste)
  • 2 large sweet potatoes, peeled and cut into chunks
  • 1 pound prepared peeled and cubed butternut squash
  • 25 baby carrots
  • 1/2 cup raisins
  • 1/2 cup golden raisins


  1. Preheat oven to 375 degrees F. Lightly grease a roasting pan with non-stick cooking spray.
  2. In a small saucepan place apple cider, vinegar, margarine, olive oil, lemon juice, sugar, cinnamon, nutmeg, salt and cayenne pepper. Warm over low heat 3-5 minutes.
  3. Place sweet potatoes, butternut squash, carrots and raisins in prepared pan.
  4. Pour warm sauce over vegetables.
  5. Cover tightly with aluminum foil. Bake at 375 degrees for 1 hour and 30 minutes or until vegetables are soft. Serve immediately.

Recipe Courtesy of QUICK & KOSHER Recipes From The Bride Who Knew Nothing by Jamie Geller (Feldheim 2007) - BUY NOW