Cider-roasted Vegetables

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 1/2 lbs beets, peeled and cut into wedges
• 1 1/2 lbs parsnips, peeled and cut into 2-inch chunks
• 1 1/2 lbs baby carrots, peeled or 1 1/2 lbs carrots, cut into 2-inch chunks
• 4 tablespoons brown sugar
• 4 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 lb shiitake mushrooms or 1 lb cremini mushroom, cleaned and stemmed

Recipe

• 1 heat oven to 450°f
• 2 place the vegetables in two small roasting pans.
• 3 in a medium bowl, whisk together the brown sugar, oil, and vinegar.
• 4 pour over the vegetables and toss to coat well. cook until tender, about 1 hour, stirring halfway.
• 5 add the mushrooms during the last 10 minutes, toss to coat well, and finish roasting.
• 6 season to taste with salt and freshly ground pepper.