CIDER ROASTED CARROTS & PARSNIPS

~ Parents magazine - November 2012

2/3 c. apple cider
2 T. olive oil
2 T. apple cider vinegar
2 T. Dijon mustard
2 T. honey
2 t. chopped fresh thyme
1/4 t. salt
1 1/2 lb. carrots, peeled and cut into sticks
1 1/2 lb. parsnips, peeled and cut into strips

Preheat oven to 400 degrees.  Line a roasting pan with foil; set aside. 

In a large bowl, whisk together the cider, oil, vinegar, mustard, honey, thyme, and salt.  Add carrots and parsnips and toss to coat.  Transfer vegetables and liquid to prepared roasting pan; spread in an even layer.

Roast, uncovered, for 35 minutes or until vegetables are tender and liquid has evaporated, stirring twice during roasting.

Notes: The foil is not essential.