Ingredients:
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

Directions:
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.