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Cider Glazed Vegetables
 

June 19th 2011

Contributed by: Jamie Geller

 

 

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Recipe

Cider Glazed Vegetables

This simple apple cider glaze works well with any fresh or frozen vegetable you happen to have on hand for a quick side dish. This recipe uses green beans but it’s great on sliced carrots, parsnips or other winter root vegetables. Also try it with other types of vinegar or different kinds of nuts.

Times

  • Prep Time : 5 min
  • Cook Time : 10 min
  • Ready Time : 15 min

Servings

8-10

Ingredients

  • 2 pounds green beans, washed and trimmed
  • 4 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
  • 2 teaspoons honey
  • 1/2 teaspoon kosher salt
  • 1/2 cup sliced almonds

Directions

Preheat oven to 400 F.

Spread green beans out on a large sheet pan in a single layer. Toss with vinegar, olive oil, honey and salt. Roast 8 to 10 minutes or until tender but still crisp. Transfer to a serving platter and sprinkle with sliced almonds.

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Jamie Geller is the only cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche as everybody’s favorite cook next-door. Specializing in scrumptious meals that are a snap to prepare, she authored the Quick & Kosher Cookbook series and is co- founder of the Kosher Media Network, which recently launched the Joy of Kosher with Jamie Geller magazine and companion website JoyofKosher.com, a social network for foodies. Jamie hosts the popular Quick & Kosher cooking show online at youtube.com/joyofkosher and on-air on JLTV. Jamie and her “hubby” live in Monsey, NY. Their five children give her plenty of reasons to get out of the kitchen — fast.

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