Cider and Herb Roasted Vegetables

This recipe came to me after talking with Jason about food for way too long, and it turned out delicious. It's fairly easy to make, except for all the vegetable chopping part. And it uses cider, which, as you may be able to tell, is a favorite ingredient of mine. So here's another holiday side dish for you all to try out.

What You'll Need
1 Pound Red Potatoes
1/2 Pound Carrots
1 Large sweet onion
1/3 cup unsalted butter
Fresh Thyme
Seasoned Salt
White Pepper
Garlic Powder
Apple Cider

First, preheat your oven to 400 degrees Fahrenheit. Then, chop your potatoes into small 1" cubes. Then your onions into small slices And if you are like me, buy pre-cut carrots. Or chop them into slices too.

Layer into a 9" x 13" glass baking dish.

In a small saucepan, melt your 1/3 cup of butter.

Then, add in 2/3 cup of apple cider. We used spiced cider.

Pull the leaves off the the twig of thyme until you get 2 teaspoons full and add to the butter mixture.

Then add 1/2 teaspoon of seasoned salt, 1 teaspoon of white pepper, and 1/2 teaspoon of garlic powder.

Let simmer for around 5 minutes then pour over the veggies and toss them to coat evenly. Cover with foil and cook covered for 40 minutes.

Take the veggies out, stir them well, and put in the oven uncovered for another 30 minutes. To check if they are done, try a potato and see if it is soft.

Voila! Easy, yummy, roasted veggies. These were another Thanksgiving hit I thought would work well at Christmastime too.