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Roasted Sweet Vegetables in Spicy Cinnamon Cider


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Roasted Sweet Vegetables in Spicy Cinnamon Cider


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Roasted Sweet Vegetables in Spicy Cinnamon Cider

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


  • Prep Time : 12 min min
  • Ready Time : 12 min


6-8 servings


  • 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.

Contributed by: Quick & Kosher, JAMIE GELLER

This sweet vegetable dish has a bit of a kick from the cayenne pepper and goes well as a side dish with Roasted Turkey.


About Jamie Geller


Jamie Geller is the only best-selling 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 specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




8 Responses to Roasted Sweet Vegetables in Spicy Cinnamon Cider

  1. avatar says: Samantha

    In the video you say a teaspoon of kosher salt but the recipe calls for 1 tablespoon….which is it? Let me know because I want to make this for Thanksgiving.

    • Oy – sorry about that — the recipe is correct 1 tablespoon — thanks for the catch.

      • avatar says: Samantha

        Oh good! I made them and used in between a teaspoon and tablespoon…but next time I’ll use a tablespoon. They came out so delicious! I LOVE the taste of apple cider with veggies. It so sweet and yummy. The orange veggies together are just so pretty and autumn-like. This would be a perfect accompaniment to a turkey!! Definitely going to have this one on the Thanksgiving table!

        • I am so happy! and I totally agree! Thanks for posting your (Qs and) comments – so appreciated!

  2. avatar says: Samantha

    Just wanted to let you know we made this for Thanksgiving and a couple times after that. My family loves it so much that we are going to have it as a recipe we make every year for Thanksgiving.

    • Samantha! You are so awesome for letting me know!!!! Thanks and so glad you guys love it.

  3. avatar says: Ann McKay

    WOW! This is like a vegan’s dream of killer tzimmis!

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