Ingredients

• 2 cups apple cider
• 1 red onion, cut in half and sliced
• 6 parsnips, peeled and cut into 1 1/2" pieces
• 6 carrots, peeled and cut into 1 1/2" pieces
• 1 large sweet potato, peeled and cut into 1 1/2" chunks
• 2 tsp. fresh minced rosemary
• 3 Tbsp. olive oil
• kosher salt and freshly ground black pepper, to taste

Instructions

Preheat oven to 425° F. In a small saucepan over medium heat, bring apple cider to a simmer; continue to cook at a simmer, stirring often, for 25-30 minutes, or until cider is reduced to a syrup. Remove from heat and let cool.

Meanwhile, place onion, parsnips, carrots and sweet potatoes onto a rimmed greased baking sheet; sprinkle with rosemary, then drizzle with olive oil and season with salt and pepper. Toss vegetables until they are well coated with oil and seasonings, spreading them out in a single layer across the baking sheet. Bake, uncovered, for 20-25 minutes, or until fork-tender. Transfer vegetables to a platter and drizzle with as much apple cider glaze as preferred. Serve at once.

Provided in partnership with From the Land of Kansas.