Cider-roasted carrots and parsnips

By á-2240

Ingredients

• 2/3 cup apple cider
• 2 tbsp. Olive oil
• 2 tbsp apple cider vinegar
• 2 tbsp Dijon mustard
• 2 tbsp honey
• 2 tsp chopped fresh thyme
• 1/4 tsp. salt
• 1 1/2 lbs. carrots, peeled and cut into sticks
• 1 1/2 lbs. parsnips, peeled and cut into sticks

Preparation

Step 1

1. Preheat oven to 400. Line a roasting pan with foil; set aside. In a very large bowl, whisk together the apple cider, oil, vinegar, mustard, honey, thyme, and salt. Add carrots and parsnips and toss to coat. Transfer vegetables and liquid to the prepared roasting pan, spread in an even layer.
2. Roast, uncovered for 35 minutes or until vegetables are tender and liquid has evaporated, stirring twice during roasted.