Roasted Root Vegetables with Cider Glaze


Recipe by Matthew Wendell


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

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 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.