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Herbed Apple & Vegetable Saute

I made this side dish for the first time on a cold, snowy night, and it was the perfect comfort food. The apple cider adds just a hint of sweetness, and the rosemary and sage add that wintery flavor we all love.—Keaton Buster, Wauconda, Illinois
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 1 cup plus 2 tablespoons apple cider, divided
  • 2 fresh rosemary sprigs
  • 1/4 teaspoon pepper, divided
  • 1 tablespoon olive oil
  • 3 medium carrots, chopped
  • 1 medium parsnip, peeled and chopped
  • 2 large Cortland or other apples, peeled and chopped
  • 3/4 teaspoon dried sage leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried thyme


  • In a large saucepan, combine 1 cup cider, rosemary and 1/8 teaspoon pepper. Bring to a boil; cook 13-15 minutes or until liquid is reduced to 1/4 cup.
  • Meanwhile, in a large skillet, heat oil over medium heat. Add carrots; cook and stir 4 minutes. Stir in parsnip and remaining cider; cook 4-6 minutes longer or until vegetables are crisp-tender, stirring occasionally. Add apples, sage, salt, thyme and remaining pepper; cook and stir 6-8 minutes or until apples are slightly softened.
  • Remove rosemary from cider reduction. Serve drizzled over vegetable mixture.

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