Cider Roasted Root Vegetables
The flavor of the vegetables shines through in this dish
Ingredients
- 0.25 cup cider vinegar
- 0.25 cup apple cider or juice
- 2 tablespoon olive oil
- 3 tablespoon butter, melted
- 2 tablespoon fresh rosemary or thyme, or a mix; chopped
- 2 small turnips, trimmed, peeled and quartered
- 4 small Yulon gold potatoes, washed and halved
- 1 medium sweet potato, peeled and cut into 2" pieces
- 2 medium carrots, peeled and cut into 2" pieces
- 2 parsnips, peeled and cut into 2" pieces
- unit salt and black pepper, to taste
- 2 tablespoon fresh parsley leaves, chopped
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