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Roasted Root Vegetables with Cider Glaze

- Photo: Hector Sanchez; Styling: Buffy Hargett Miller
Photo: Hector Sanchez; Styling: Buffy Hargett Miller

"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

Hands-on time: 1 hour 15 minutes
Total time: 1 hour 15 minutes
Yields: Makes 8 servings

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

How to Make It

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.

Bake at 425° for 35 to 40 minutes or until vegetables are tender and browned, stirring after 20 minutes.

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.

Transfer roasted vegetables to a large bowl, and toss with apple cider mixture. Sprinkle with fresh parsley.

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