Shelly's Recipe

* Roasted Root Vegetables with Cider Glaze *

Category: Sides

1 1/2 pounds parsnips, peeled and chopped
1 1/2 pounds medium carrots, peeled and chopped
1 1/2 pounds butternut squash, peeled and chopped
1 1/2 pounds turnips, peeled and chopped
3 tablespoons extra virgin olive oil
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
Vegetable cooking spray

Glaze
3 cups apple cider
1 cup white vinegar
1 tablespoon sugar
1 tablespoon chopped fresh flat-leaf parsley, cilantro, or chives



1. Preheat oven to 425. Toss together first 5 ingredients in a large bowl. Add thyme and next 3 ingredients; toss. Arrange vegetable mixture in a single layer on 2 lightly greased (with cooking spray) jelly-roll pans.


2. Bake for 35 to 40 minutes or until vegetables are tender and browned, stirring after 20 minutes.


3. Meanwhile, bring apple cider and next 2 ingredients to a boil in a medium saucepan over high heat. Boil, stirring occasionally, 30 minutes or until reduced to 1/3 cup.


4. Transfer roasted vegetables to a large bowl, and toss with apple cider mixture. Sprinkle with fresh parsley.


Serves 8