Roasted Root Vegetables with Cider Glaze

Name: Roasted Root Vegetables with Cider Glaze
Ingredients: 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

Roasted Root Vegetables with Cider Glaze was pinched from <a href="http://www.myrecipes.com/recipe/roasted-root-vegetables-glaze" target="_blank">www.myrecipes.com.</a>

""A dear friend and great chef, Matthew Wendell, made these rustic vegetables for us while we lived in the White House. They have become a staple at our Thanksgiving because of the simplicity and purity of the dish." --Editor-at-large Jenna Bush Hager..."

INGREDIENTS

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1 1/2 pounds parsnips, peeled and chopped

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1 1/2 pounds medium carrots, peeled and chopped

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1 1/2 pounds butternut squash, peeled and chopped

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1 1/2 pounds turnips, peeled and chopped

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3 tablespoons extra virgin olive oil

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1 tablespoon chopped fresh thyme

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1 tablespoon chopped fresh rosemary

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1 1/2 teaspoons kosher salt

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3/4 teaspoon freshly ground black pepper

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Vegetable cooking spray

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3 cups apple cider

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1 cup white vinegar

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1 tablespoon sugar

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1 tablespoon chopped fresh flat-leaf parsley, cilantro, or chives

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