Cider-glazed Roasted Vegetables

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 10
• 1 cup apple cider
• 1/4 cup butter, melted
• 4 teaspoons minced thyme
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 rutabaga, peeled and cubed (2 lb., 3/4-inch)
• 4 parsnips, peeled and cubed (1-inch)
• 3 leeks, cut into 1-inch rounds ( and pale green)
• 2 red peppers, cut into 2-inch pieces
• 1 large fennel, cut into 2-inch pieces
• 1 head garlic, peeled and separated

Recipe

• 1 combine apple cider, butter, thyme, salt and pepper.
• 2 in a large bowl, toss together rutabaga, parsnips and half of apple cider mixture.
• 3 spread in a greased 9 x 13 glass baking dish. cover with foil. bake for 15 minutes at 425.
• 4 meanwhile, in a large bowl, toss together leeks, red peppers, fennel, garlic and remaining apple cider mixture.
• 5 spread in a separate greased 9 x 13 glass baking dish. cover with foil add to oven and bake for 30 minutes at 425.
• 6 uncover both pans, stir vegetables. continue roasting, stirring occasionally, for 30 minutes or until tender, golden and almost no juices remain.
• 7 make ahead - let cool, cover and refrigerate. add 1/4 cup apple cider and rehead in covered dutch oven over medium heat for aout 15 minutes or heated through.