6 pounds of mixed vegetables (cleaned and large chopped) Choose from butternut squash,
parsnips, turnips, potatoes, carrots, sweet potatoes
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
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 the chopped vegetables in a large bowl. Toss with olive oil. Season with thyme, rosemary, salt and pepper. Toss again. Arrange vegetable mixture in a single layer on 2 lightly greased jelly-roll pans.
2. Bake at 425° 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.