12 Cozy Fall Dinner Recipes to Warm Your Evenings In 202
When the air turns crisp, the leaves start to change, and the days grow shorter, there is nothing more comforting than a warm, hearty dinner that fills your kitchen with incredible aromas and your body with that deep, satisfying warmth only fall food can deliver.
Fall is truly the best season for cooking. It’s the time of year when slow braises, creamy soups, bubbling casseroles, and spiced stews come back into their own. Every recipe is explained clearly with full ingredients and step-by-step instructions so you can cook with total confidence.
Slow Cooker Beef and Vegetable Stew
Prep: 20 min | Cook: 7–8 hours (slow cooker) | Serves: 6 | Difficulty: Easy
This is the ultimate fall comfort dinner. Tender chunks of beef slow-cooked all day with hearty root vegetables in a rich, herb-infused broth by the time you sit down to eat, the whole house smells like a warm hug. It’s the kind of meal that makes you genuinely excited to come home.
Ingredients:
- 1kg beef chuck, cut into 4cm chunks
- 3 medium carrots, cut into chunks
- 3 medium potatoes, cubed
- 2 celery stalks, sliced
- 1 parsnip, cubed
- 1 large onion, diced
- 4 garlic cloves, minced
- 2 cups beef broth
- 1 cup red wine (or extra broth)
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 2 tbsp cornstarch mixed with 2 tbsp cold water (for thickening)
- Salt and pepper to taste
- Fresh parsley to garnish
Instructions:
Season beef chunks generously with salt and pepper. Heat a little oil in a skillet over high heat and sear the beef in batches until browned on all sides. Don’t skip this step — the browning creates a deep, savory flavor base that makes the stew far richer.
Transfer the seared beef to the slow cooker. Add all the vegetables — carrots, potatoes, celery, parsnip, and onion on top of the beef.
In a small bowl, whisk together beef broth, red wine, tomato paste, Worcestershire sauce, garlic, thyme, and rosemary. Pour over the beef and vegetables. Add bay leaves.
Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours. The beef should be completely fork-tender and falling apart.
In the last 30 minutes, stir in the cornstarch mixture to thicken the broth into a glossy, hearty gravy. Taste and adjust seasoning. Remove bay leaves, garnish with fresh parsley, and serve with crusty bread or buttered dinner rolls.
Pro Tip: Searing the beef before it goes into the slow cooker is the single most important step. It adds a layer of deep, caramelized flavor that slow cooking alone simply cannot create.
Creamy Butternut Squash Soup
Prep: 15 min | Cook: 35 min | Serves: 4–5 | Difficulty: Easy
This velvety butternut squash soup is the most iconic fall dinner starter — or honestly, a full meal on its own with some good bread on the side. Roasted squash is blended with warm spices, a touch of cream, and a hint of apple for natural sweetness into the smoothest, most comforting bowl of soup you’ll make all season.
Ingredients:
- 1 large butternut squash (about 1.2kg), peeled and cubed
- 1 medium apple, peeled and chopped
- 1 large onion, diced
- 4 garlic cloves, whole
- 3 cups vegetable or chicken broth
- ½ cup heavy cream or coconut cream
- 2 tbsp olive oil or butter
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- 1 tsp brown sugar or maple syrup
- Salt and pepper to taste
- Pumpkin seeds, a drizzle of cream, and fresh thyme to garnish
Instructions:
Preheat the oven to 200°C (400°F). Spread the butternut squash cubes and whole garlic cloves on a baking sheet. Drizzle with olive oil, season with salt, pepper, and a pinch of cinnamon. Roast for 25–30 minutes until golden and tender. Roasting the squash intensifies its natural sweetness dramatically.
In a large pot, melt butter over medium heat. Sauté the diced onion for 5 minutes until soft and translucent. Add the chopped apple and cook for another 3 minutes.
Add the roasted squash and squeezed-out roasted garlic to the pot. Add all the spices — cinnamon, nutmeg, ginger, and brown sugar. Stir to combine.
Pour in the broth and bring to a gentle simmer for 10 minutes so all the flavors meld together.
Use an immersion blender (or transfer in batches to a regular blender) and blend until completely smooth and velvety. Stir in the cream and heat gently for 2 more minutes. Taste and adjust seasoning. Serve in warm bowls topped with pumpkin seeds, a swirl of cream, and a sprig of thyme.
Pro Tip: Roasting the squash rather than just boiling it makes a massive difference. The caramelization from the oven adds a depth and sweetness to the soup that you simply cannot get any other way.
One-Pan Chicken Thighs with Apples and Sage
Prep: 15 min | Cook: 35 min | Serves: 4 | Difficulty: Easy
This one-pan fall dinner is everything — golden crispy-skinned chicken thighs roasted alongside sweet caramelized apples, shallots, and fresh sage in a light pan sauce. It’s the kind of effortless, seasonal recipe that feels fancy enough for guests but easy enough for a Tuesday night.
Ingredients:
- 6 bone-in, skin-on chicken thighs
- 2 medium apples (Honeycrisp or Fuji), cored and sliced into wedges
- 4 shallots, halved
- 3 garlic cloves, smashed
- 8–10 fresh sage leaves
- 1 cup chicken broth
- ½ cup apple cider or apple juice
- 1 tbsp Dijon mustard
- 2 tbsp butter
- 2 tbsp olive oil
- 1 tsp fresh thyme leaves
- Salt and pepper to taste
Instructions:
Pat chicken thighs completely dry this is essential for crispy skin. Season generously on both sides with salt and pepper.
Heat olive oil in a large oven-safe skillet over medium-high heat. Place chicken thighs skin-side down and sear without moving for 7–8 minutes until the skin is deeply golden and releases naturally from the pan. Flip and sear the other side for 3 minutes. Remove and set aside.
In the same pan, add butter. Add shallots and garlic, cooking for 2 minutes. Add apple wedges and sage leaves, cooking for 3 minutes until the apples start to soften and caramelize slightly.
Whisk together chicken broth, apple cider, and Dijon mustard. Pour into the pan and stir up any browned bits from the bottom that’s the flavor. Nestle the chicken thighs back into the pan skin-side up.
Transfer the skillet to the oven at 200°C (400°F) and roast for 20–25 minutes until the chicken is fully cooked through. The skin should be irresistibly crispy and golden. Spoon the pan sauce over everything and serve straight from the skillet.
Pro Tip: Never cover the pan while the chicken is in the oven. The exposed skin needs the dry oven heat to stay crispy. Covering it traps steam and softens the skin completely.
Pumpkin and Sage Pasta (Pasta al Zucca)
Prep: 10 min | Cook: 25 min | Serves: 4 | Difficulty: Easy
This creamy pumpkin and sage pasta is the most comforting fall weeknight dinner you can make in under 35 minutes. A silky, golden pumpkin cream sauce is tossed with your favorite pasta shape and finished with crispy brown butter sage, toasted walnuts, and Parmesan.
Ingredients:
- 400g pasta (rigatoni, pappardelle, or tagliatelle work beautifully)
- 1 cup pumpkin puree (canned or fresh roasted)
- ½ cup heavy cream
- ½ cup pasta cooking water (reserved)
- 3 garlic cloves, minced
- ½ small onion, finely diced
- 3 tbsp butter (divided)
- 10 fresh sage leaves
- ¼ cup walnuts, roughly chopped and toasted
- ½ cup grated Parmesan
- ½ tsp ground nutmeg
- Pinch of cinnamon
- Salt, pepper, and red pepper flakes to taste
Instructions:
Cook pasta in generously salted boiling water until al dente. Before draining, scoop out ½ cup of the starchy pasta water and set aside — this is liquid gold for loosening the sauce.
In a large skillet, melt 1 tbsp butter over medium heat. Sauté onion for 3 minutes until soft. Add garlic and cook for 1 more minute.
Add pumpkin puree, cream, nutmeg, cinnamon, salt, and pepper. Stir and simmer on low heat for 5 minutes until the sauce is smooth, warm, and fragrant. Add a splash of pasta water to loosen to your preferred consistency.
In a small separate pan, melt remaining 2 tbsp butter over medium heat. Add sage leaves and cook until the butter turns golden brown and the sage crisps up — about 3 minutes. Watch it carefully, browned butter can turn to burned butter very quickly. Add walnuts for the last 30 seconds.
Toss the drained pasta in the pumpkin sauce, adding pasta water as needed. Serve topped with crispy brown butter sage, toasted walnuts, and a generous shower of Parmesan.
Pro Tip: The reserved pasta water is not optional its starch content is what helps the pumpkin sauce cling to every piece of pasta instead of sliding off. Always save it before draining.
Classic Beef and Mushroom Pot Pie
Prep: 25 min | Cook: 50 min | Serves: 6 | Difficulty: Medium
There is no fall dinner more deeply comforting than a homemade beef and mushroom pot pie — a rich, thick stew of tender beef, earthy mushrooms, carrots, and peas encased in a golden, flaky pastry crust. When that pastry cracks open at the table and the steam rises, you have arrived at peak fall cooking. This is weekend comfort food at its absolute best.
Ingredients:
- 700g beef chuck, cut into small cubes
- 250g cremini or chestnut mushrooms, sliced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 cup frozen peas
- 2 cups beef broth
- ½ cup red wine
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1 tbsp tomato paste
- 1 tsp fresh thyme
- 1 tsp Worcestershire sauce
- Salt and pepper to taste
- 2 sheets ready-made shortcrust or puff pastry
- 1 egg, beaten (for egg wash)
Instructions:
Season the beef with salt and pepper. Sear in batches in a hot, oiled pot until browned all over. Remove and set aside.
In the same pot, melt butter over medium heat. Add onion, carrots, celery, and garlic. Cook for 5 minutes until softened. Add mushrooms and cook for another 4 minutes.
Stir in the flour and tomato paste, cooking for 1–2 minutes to remove the raw flour taste. Pour in red wine, scraping up the browned bits from the bottom of the pot.
Add beef broth, Worcestershire sauce, thyme, and the seared beef. Bring to a boil, then reduce heat and simmer for 30 minutes until the beef is tender and the filling is thick and rich. Stir in frozen peas at the end.
Pour the filling into a deep pie dish and let it cool slightly. Line with or top with pastry, seal the edges, and brush generously with beaten egg. Cut a few small slits in the top to release steam. Bake at 200°C (400°F) for 25–30 minutes until the pastry is deeply golden. Rest for 5 minutes before serving.
Pro Tip: Let the filling cool for at least 15 minutes before adding the pastry. Hot filling creates steam that makes the pastry base soggy before it has a chance to bake properly.
Sweet Potato and Black Bean Chili
Prep: 15 min | Cook: 35 min | Serves: 5–6 | Difficulty: Easy
This hearty, warming sweet potato and black bean chili is the fall vegetarian dinner that even dedicated meat-eaters will come back for seconds of. It’s thick, smoky, slightly spicy, and packed with the bold flavors of chipotle, cumin, and smoked paprika.
Ingredients:
- 2 large sweet potatoes, peeled and cubed
- 2 cans (400g each) black beans, drained
- 1 can (400g) crushed tomatoes
- 1 can (400g) diced tomatoes
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 red bell pepper, diced
- 2 chipotle peppers in adobo, minced
- 2 cups vegetable broth
- 2 tsp cumin
- 2 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp oregano
- Salt and pepper to taste
- 2 tbsp olive oil
- Sour cream, shredded cheese, fresh cilantro, lime, and avocado to serve
Instructions:
Heat olive oil in a large pot over medium heat. Add onion and bell pepper. Cook for 5 minutes until softened. Add garlic and cook for 1 minute more.
Add cumin, smoked paprika, chili powder, and oregano. Stir and cook the spices in the oil for 1 minute — this blooms the spices and massively intensifies their flavor.
Add the chipotle peppers, crushed tomatoes, diced tomatoes, and vegetable broth. Stir well to combine everything.
Add the cubed sweet potato and black beans. Bring to a boil, then reduce to a steady simmer. Cook uncovered for 25 minutes, stirring occasionally, until the sweet potato is completely tender and the chili has thickened.
Taste and adjust seasoning — more chipotle for heat, a squeeze of lime to brighten. Serve in deep bowls topped with sour cream, shredded cheese, fresh cilantro, and sliced avocado. Warm cornbread on the side is highly recommended.
Pro Tip: Blooming the dry spices in the oil before adding any liquid is the most important technique in chili-making. It takes 60 seconds and transforms the depth of flavor completely.
Creamy Chicken and Wild Rice Soup
Prep: 15 min | Cook: 45 min | Serves: 6 | Difficulty: Easy
This creamy chicken and wild rice soup is pure fall comfort in a bowl. Tender shredded chicken, hearty wild rice, earthy mushrooms, and sweet carrots simmer together in a rich, creamy broth that is simultaneously light enough to eat a full bowl of and satisfying enough to call dinner on its own.
Ingredients:
- 3 boneless chicken breasts or 4 thighs
- 1 cup wild rice blend, uncooked
- 250g mushrooms, sliced
- 3 medium carrots, diced
- 3 celery stalks, diced
- 1 large onion, diced
- 4 garlic cloves, minced
- 6 cups chicken broth
- 1 cup heavy cream
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- Fresh parsley to garnish
Instructions:
In a large pot, bring chicken broth to a simmer. Add the whole chicken breasts and poach gently for 18–20 minutes until fully cooked. Remove the chicken, shred it with two forks, and set aside. Keep the broth warm in the pot.
In a separate pan, melt butter over medium heat. Add onion, carrots, celery, and garlic. Cook for 6 minutes until the vegetables are soft.
Add mushrooms and cook for another 4 minutes until they release their moisture and begin to turn golden.
Sprinkle flour over the vegetables and stir well, cooking for 1–2 minutes. Gradually ladle in some of the warm chicken broth, stirring constantly to create a smooth, creamy base. Add this mixture back to the main pot of broth.
Add the wild rice, thyme, and rosemary to the pot. Simmer for 25 minutes until the rice is cooked and tender. Stir in the shredded chicken and heavy cream. Simmer 5 more minutes. Season well with salt and pepper. Garnish with fresh parsley and serve with warm crusty bread.
Pro Tip: Wild rice takes longer to cook than regular rice and adds a wonderful nutty chew to the soup. Don’t substitute it with white rice — the texture difference is what makes this soup special.
Braised Short Ribs with Creamy Mashed Potatoes
Prep: 20 min | Cook: 3 hours | Serves: 4 | Difficulty: Medium
Braised short ribs are the ultimate fall dinner showpiece. Bone-in beef short ribs are slow-braised in a deeply rich red wine and herb broth until the meat is so tender it slides effortlessly from the bone, then served over the most luxuriously creamy mashed potatoes you’ve ever eaten.
Ingredients:
- 1.5kg bone-in beef short ribs
- 1 large onion, roughly chopped
- 3 carrots, roughly chopped
- 4 celery stalks, roughly chopped
- 6 garlic cloves, smashed
- 2 cups red wine (Cabernet or Merlot)
- 2 cups beef broth
- 2 tbsp tomato paste
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- 2 tbsp olive oil
- Salt and pepper
For the mashed potatoes:
- 1kg Yukon Gold or Maris Piper potatoes, peeled and quartered
- 6 tbsp butter
- ½ cup heavy cream, warmed
- Salt and white pepper to taste
Instructions:
Season short ribs generously on all sides with salt and pepper. Heat olive oil in a large Dutch oven over high heat and sear the ribs on all sides until deeply browned — about 3–4 minutes per side. Remove and set aside.
In the same pot, add onion, carrots, celery, and garlic. Cook for 5 minutes, scraping up the browned bits from the bottom. Add tomato paste and cook for 2 more minutes.
Pour in the red wine and let it bubble and reduce for 5 minutes. This burns off the alcohol and concentrates the wine’s flavor into the broth.
Add beef broth, thyme, rosemary, and bay leaves. Nestle the short ribs back into the pot — they should be mostly submerged in liquid. Bring to a boil, cover tightly, and transfer to the oven at 160°C (325°F). Braise for 2.5–3 hours until the meat is completely falling off the bone.
While the ribs rest, make the mashed potatoes: boil potatoes until tender, drain thoroughly, and mash with butter, warm cream, salt, and white pepper until incredibly smooth and creamy. Strain the braising liquid into a saucepan and simmer to reduce into a glossy, luxurious sauce. Serve short ribs over mashed potatoes with the reduced sauce poured generously over everything.
Pro Tip: The day before is the best time to make braised short ribs. Refrigerate overnight — the fat solidifies on top and lifts off easily, and the flavor deepens significantly by the next day.
Roasted Garlic and Tomato Lentil Soup
Prep: 10 min | Cook: 40 min | Serves: 5–6 | Difficulty: Easy
This roasted garlic and tomato lentil soup is the kind of simple, nourishing fall dinner that costs almost nothing to make but delivers enormous comfort and flavor. Red lentils dissolve into the broth creating a naturally thick, velvety texture without any blending needed.
Ingredients:
- 1½ cups red lentils, rinsed
- 1 whole head of garlic
- 1 can (400g) crushed tomatoes
- 1 large onion, diced
- 2 carrots, diced
- 3 garlic cloves, minced (extra, for the base)
- 5 cups vegetable or chicken broth
- 2 tsp cumin
- 1 tsp smoked paprika
- ½ tsp turmeric
- 1 tsp dried oregano
- 2 tbsp olive oil
- Juice of 1 lemon
- Salt and pepper to taste
- Chili oil or red pepper flakes, crusty bread, and fresh parsley to serve
Instructions:
Roast the whole head of garlic: slice the top off to expose the cloves, drizzle with olive oil, wrap in foil, and roast at 200°C (400°F) for 35–40 minutes until the cloves are golden, soft, and sweet. Squeeze the roasted garlic out like a paste and set aside.
In a large pot, heat olive oil over medium heat. Add diced onion and carrots. Cook for 5 minutes until softened. Add minced garlic, cumin, paprika, and turmeric. Stir and cook for 1 minute.
Add crushed tomatoes and cook for 3 minutes until the tomatoes deepen in color and smell rich and concentrated.
Add the rinsed red lentils, broth, and oregano. Bring to a boil, then reduce to a steady simmer. Cook for 20–25 minutes, stirring occasionally, until the lentils have completely broken down and the soup is thick and velvety.
Stir in the roasted garlic paste and lemon juice. Taste and adjust seasoning generously — lentil soup needs bold seasoning to shine. Serve in warm bowls drizzled with chili oil and topped with fresh parsley. Serve with thick slices of crusty bread for the full fall experience.
Pro Tip: The lemon juice at the end is not optional — it lifts and brightens the entire soup. Without it, lentil soup can taste flat and heavy. A good squeeze of lemon makes everything come alive.
Baked Stuffed Bell Peppers with Ground Beef and Rice
Prep: 20 min | Cook: 40 min | Serves: 4 | Difficulty: Easy
Stuffed bell peppers are a timeless fall dinner — colorful, hearty, and incredibly satisfying. Large bell peppers are filled with a savory mixture of seasoned ground beef, rice, tomatoes, and cheese, then baked until the peppers are tender and the filling is bubbling and golden.
Ingredients:
- 4 large bell peppers (any color), tops cut off and seeds removed
- 500g ground beef
- 1 cup cooked white or brown rice
- 1 can (400g) diced tomatoes
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 1 cup shredded mozzarella or cheddar cheese
- 2 tbsp tomato paste
- 2 tbsp olive oil
- Fresh parsley to garnish
Instructions:
Preheat the oven to 190°C (375°F). Cut the tops off the bell peppers and remove the seeds and membranes. Stand them upright in a baking dish. Drizzle the insides lightly with olive oil and season with a pinch of salt.
In a skillet, heat olive oil over medium heat. Cook onion for 3 minutes, then add garlic and cook for 1 more minute. Add ground beef and brown fully, breaking it up well. Season with cumin, paprika, Italian seasoning, salt, and pepper.
Stir in diced tomatoes and tomato paste. Cook for 5 minutes until the sauce reduces slightly and thickens. Remove from heat and stir in the cooked rice and half the shredded cheese. Mix well.
Spoon the filling generously into each pepper, packing it in. Mound the filling slightly above the rim. Top each pepper with the remaining shredded cheese.
Pour a splash of water (about ¼ cup) into the bottom of the baking dish — this creates steam that helps the peppers cook evenly without drying out. Cover with foil and bake for 25 minutes. Remove the foil and bake a further 10–15 minutes until the cheese is melted, golden, and slightly bubbly. Garnish with fresh parsley and serve hot.
Pro Tip: Par-boil the peppers in salted boiling water for 3 minutes before stuffing if you prefer very soft, melt-in-your-mouth peppers. Skip this step if you prefer them to hold their shape with a slight bite.
French Onion Soup with Gruyère Croutons
Prep: 15 min | Cook: 1 hour 15 min | Serves: 4 | Difficulty: Medium
French onion soup is one of the most spectacular fall and winter dinner experiences in existence. Deeply caramelized sweet onions simmered in a rich beef broth, ladled into oven-safe bowls, topped with a thick slice of crusty bread and a mountain of melted, bubbling Gruyère cheese.
Ingredients:
- 1.2kg yellow onions, thinly sliced (about 5–6 large onions)
- 4 tbsp butter
- 1 tbsp olive oil
- 1 tsp sugar
- 4 garlic cloves, minced
- ½ cup dry white wine or dry sherry
- 5 cups good quality beef broth
- 1 tsp fresh thyme leaves
- 1 bay leaf
- Salt and pepper to taste
- 4 thick slices of baguette or sourdough, lightly toasted
- 1½ cups Gruyère cheese, grated
- ¼ cup Parmesan, grated
Instructions:
Melt butter and olive oil together in a large, heavy pot over medium-low heat. Add all the sliced onions and a pinch of salt. Cook, stirring every few minutes, for 45–60 minutes. This is the foundation of the entire soup — properly caramelized onions transform from harsh and raw to sweet, jammy, and deeply golden. Do not rush this step.
In the last 10 minutes of caramelizing, add the sugar and garlic. The sugar helps achieve the beautiful golden-brown color. The onions should be a rich amber, significantly reduced in volume, and incredibly sweet-smelling.
Pour in the white wine and stir, scraping up any browned bits from the bottom of the pot. Let the wine reduce for 3 minutes.
Add the beef broth, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 20 minutes. Taste and season generously with salt and pepper. Remove the bay leaf.
Ladle the hot soup into oven-safe bowls placed on a baking sheet. Float a slice of toasted bread on top of each bowl. Pile the Gruyère and Parmesan generously on top. Broil on high for 3–5 minutes until the cheese is melted, bubbling, and golden brown at the edges. Serve immediately and carefully — the bowls will be extremely hot.
Pro Tip: The single most important thing about French onion soup is not rushing the onion caramelization. True caramelization takes 45–60 minutes at medium low heat. Any faster and you get steamed onions, not caramelized ones — and the flavor difference is enormous.
Apple Cider Braised Pork with Roasted Root Vegetables
Prep: 20 min | Cook: 2 hours | Serves: 5–6 | Difficulty: Medium
This apple cider braised pork is the most quintessentially fall dinner recipe in this entire list. A pork shoulder is slow-braised in fresh apple cider with herbs, Dijon mustard, and shallots until the meat is meltingly tender and the sauce has reduced to a sweet, tangy, deeply savory glaze.
Ingredients:
- 1.5kg boneless pork shoulder
- 2 cups fresh apple cider (not apple juice)
- 1 cup chicken broth
- 4 shallots, halved
- 4 garlic cloves, smashed
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 tbsp olive oil
- Salt and pepper
For the roasted root vegetables:
- 2 parsnips, cut into chunks
- 3 carrots, cut into chunks
- 2 medium beets, cubed
- 1 small turnip, cubed
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1 tsp fresh thyme
- Salt and pepper
Instructions:
Pat the pork shoulder dry and season generously all over with salt and pepper. Heat olive oil in a large Dutch oven over high heat and sear the pork on all sides until deeply browned — about 4 minutes per side. Remove and set aside.
In the same pot, add shallots and garlic and cook for 2 minutes. Add Dijon mustard and stir it around the pot, cooking for 1 minute. Pour in the apple cider, chicken broth, and apple cider vinegar. Stir to combine and scrape up any browned bits.
Return the pork to the pot. Add rosemary and thyme sprigs. The liquid should come about halfway up the pork. Bring to a boil, then cover and transfer to the oven at 160°C (325°F). Braise for 1.5–2 hours until the pork is fork-tender throughout.
While the pork braises, toss all the root vegetables in olive oil, maple syrup, thyme, salt, and pepper on a large baking sheet. Roast at 200°C (400°F) for 35–40 minutes until golden, tender, and caramelized at the edges.
Remove the pork and let it rest for 10 minutes. Strain the braising liquid into a saucepan and simmer over medium heat for 10 minutes until reduced to a thick, glossy cider glaze. Slice or pull the pork and serve over the roasted root vegetables with the cider glaze drizzled generously over everything.
Pro Tip: Use proper fresh apple cider, not regular apple juice. Real cider has a depth and slight tartness that reduces into an extraordinary glaze. Apple juice is too sweet and thin and won’t give you the same result.
