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Sheet Pan Anchovies with Rutabaga and Apple Cider

Crisp roasted fresh anchovies and tender rutabaga finished with a sweet-tangy reduced apple cider glaze, all cooked on one pan.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Servings: 4
Calories: 310
Ingredients Method

Ingredients
  

  • For the Rutabaga
  • 1.5 lbs about 700g rutabaga, peeled and cut into 3/4-inch cubes
  • 3 tablespoons olive oil
  • Salt and black pepper to taste
  • For the Anchovies and Glaze
  • 1 lb about 450g fresh anchovies, cleaned and gutted, heads removed
  • 2 tablespoons olive oil
  • 1 cup apple cider unfiltered apple juice, not hard cider
  • 1 tablespoon apple cider vinegar
  • 2 sprigs fresh thyme
  • Salt and black pepper to taste
  • Fresh parsley chopped, for serving

Method
 

  1. Preheat the oven to 425°F (220°C). Toss the rutabaga with 3 tablespoons olive oil, salt, and pepper, and spread on a sheet pan.
  2. Roast the rutabaga alone for 25 minutes, stirring once halfway through.
  3. While roasting, simmer the apple cider with thyme sprigs until reduced by half and thickened, 12 to 15 minutes. Remove the thyme, stir in the vinegar, and set aside.
  4. Pat the anchovies dry and toss with the remaining olive oil, salt, and pepper.
  5. Push the rutabaga to one side of the pan and arrange the anchovies on the other, skin-side up. Roast 10 to 12 minutes until the anchovies are cooked through and the rutabaga is fork-tender.
  6. Remove from the oven and brush the reduced apple cider glaze over both.
  7. Scatter fresh parsley over the top and serve directly from the pan.