Roasted Root Vegetables in Cider Glaze
Lightly adapted from a recipe by Chef Matthew Wendell
1.5 pounds parsnips, peeled and chopped
1.5 pounds medium carrots, peeled and chopped
1.5 pounds butternut squash, peeled and chopped
1.5 pounds turnips, peeled and chopped
3 tablespoons extra virgin olive oil
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, finely chopped
1 ½ teaspoons kosher salt
¾ teaspoon freshly ground black pepper
Vegetable oil or cooking spray
3 cups apple cider
1 cup white vinegar
1 tablespoon sugar
1 tablespoon fresh parsley, chives or cilantro
Preheat oven to 425 degrees F.
In a large bowl, toss the chopped parsnips, carrots, squash and turnips with the olive oil until evenly coated. Add the thyme, rosemary, salt and pepper and toss to combine.
Lightly grease 2 baking sheets with vegetable oil or cooking spray, and evenly arrange the vegetables in a single layer on each tray.
Bake in a 425-degree oven for 35 to 40 minutes, until vegetables are tender and browned, stirring each tray after 20 minutes and rotating their position in the oven.
Meanwhile, in a medium saucepan over high heat, whisk the apple cider, white vinegar and sugar together until combined, and bring to a boil. Reduce heat to medium and continue to boil, stirring occasionally, until the liquid has reduced to ⅓ cup, about 30 minutes.
Transfer roasted vegetables to a large serving bowl and toss with the apple cider glaze. Sprinkle with fresh parsley and serve immediately.
Refrigerate any leftovers for up to 5 days, and reheat or enjoy at room temperature.