Cider Roasted Root Vegetables
|1⁄4||Cup||apple cider or juice|
|2||Tablespoon||fresh rosemary or thyme, or a mix; chopped|
|2||each||small turnips, trimmed, peeled and quartered|
|4||each||small Yulon gold potatoes, washed and halved|
|1||each||medium sweet potato, peeled and cut into 2" pieces|
|2||each||medium carrots, peeled and cut into 2" pieces|
|2||each||parsnips, peeled and cut into 2" pieces|
| ||Each||salt and black pepper, to taste|
|2||Tablespoon||fresh parsley leaves, chopped|
- Preheat oven to 400°.
- Combine all ingredients together except the parsley and toss to mix well.
- Place in a single layer of vegetable mixture on a baking sheet and place in the oven for 35-40 minutes, occasionally turning the vegetables.
- Once the vegetables are tender when pierced with a fork, remove them and toss with the parsley.
- Serve warm or at room temperature.