Rich roasted vegetables in cider sauce

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Rich roasted vegetables in cider sauce

Category Main course
Serves 6
Preparation 30 minutes
Cooking 1 hour 5 minutes

Rating: Rated 4.5 / 5 (2 ratings)

Go vegan: CremoVita soya whipping cream can be used in place of the double cream. Alternatively, single soya cream like Alpro could be used but will have a slightly thinner consistency.


  • 4 tbsp olive oil
  • 6 cloves garlic, peeled
  • 700g non-seeded end of squash, cut into 3cm pieces
  • 4 sprigs of rosemary
  • 1 tbsp demerara sugar
  • 125g curly kale, sliced
  • 2 tbsp chopped fresh sage
  • 1 x 500ml bottle medium-dry vegetarian cider
  • fresh herbs, to garnish
  • 550g or 18 shallots, peeled
  • 12 medium bunched carrots, trimmed
  • 6 small–medium parsnips, peeled and halved lengthways, if large
  • 3 tbsp fresh thyme leaves
  • 350g bulgur wheat and quinoa
  • 100g baby-leaf spinach
  • 300ml vegetable stock
  • 4 tbsp double cream


Stage 1

Preheat the oven to 200C/fan 180C/gas 6. Add the olive oil to a large roasting tin and put in the oven for 5 minutes. Remove from the heat and toss in the shallots, garlic, carrots, squash, parsnips, rosemary and thyme. Roast for 30 minutes, turning occasionally.

Stage 2

Scatter the sugar over the vegetables and roast for a further 15–20 minutes.

Stage 3

Meanwhile, cook the bulgur wheat and quinoa and curly kale in a large pan of boiling water for 10 minutes, until cooked. Drain thoroughly, stir in the spinach and sage and cover and leave for 5 minutes. Stir until well combined and the spinach is wilted.

Stage 4

Remove the roasting tin from the oven and transfer the vegetables, except the garlic, to a warm plate and keep warm. Mash the garlic into the pan juices and blend in the stock and cider. Bring to the boil and cook rapidly until reduced by a third. Stir in the cream until smooth.

Stage 5

Divide the bulgur wheat and quinoa mixture and vegetables between 6 plates and pour over the cider sauce. Scatter over a few fresh herbs and serve immediately.


Rich roasted vegetables in cider sauce


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Angela Park said:

27th December 2011 18:51
I loved this recipe, full of flavour and easy to put together. Would have given it 5 stars but a few of the kids turned their nose up at it!

Recipe author

Published by: Vegetarian Living
Recipe and styling: Liz Martin

Nutritional info

Nutritional values are per serving.

  • Calories: 512g
  • Fat: 17g
  • Saturated fat: 6g
  • Protein: 9.5g
  • Carbohydrates: 80g
  • Sugars: 25g
  • Fibre: 10.5g
  • Salt: 0.4g

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