Cider Glazed Roasted Root Vegetables
Prep time
Cook time
Total time
Serves: 6 servings
  • 1 ½ pounds parsnips
  • 1 ½ pounds carrots
  • 1 large sweet onion
  • 1 large sweet potato
  • 1 tablespoon fresh chopped rosemary
  • 1 tablespoon fresh chopped thyme
  • 1 tablespoon olive oil
  • kosher salt
  • pepper
  • ¼ cup apple cider
  • ¼ cup chicken broth
  • 2 tablespoons butter
  • 1 tablespoon good-quality maple syrup
  1. Preheat oven to 425 degrees. Line a large baking sheet with tin foil and spray with non-stick cooking spray.
  2. Peel and cut vegetables into 1-inch pieces. In a large bowl, toss parsnips, carrots, onion, sweet potato, rosemary and thyme with the olive oil until the vegetables are well coated. Season to taste with salt and pepper.
  3. Bring cider, broth, butter and maple syrup to a boil. Cook, uncovered, until reduced by half and syrupy, about 10 min. Season with salt and pepper.
  4. Pour vegetables into a single, even layer on the prepared baking sheet. Roast in the oven for 35-45 minutes, or until the vegetables are cooked through and lightly browned, turning occasionally.
  5. Remove vegetables from the oven, place in a large serving bowl and pour the cider glaze over the vegetables, tossing until well coated. Add additional salt and pepper, if desired.
Recipe by The Krave at