Recipe: Cider-Glazed Roasted Vegetables (using butter, garlic and thyme)

CIDER-GLAZED ROASTED VEGETABLES



1 (2 lb) rutabaga, peeled and cut into 3/4-inch cubes
4 parsnips (1 lb total), peeled and cut into 1-inch cubes
1 cup apple cider
1/4 cup butter, melted
4 tsp minced fresh thyme
1 tsp salt
1/2 tsp ground black pepper
3 leeks (white and light green parts only), cut into 1-inch thick rounds
2 red bell peppers, cut into 2-inch pieces
1 large bulb fennel, trimmed and cut into 2-inch pieces
1 head garlic, separated into cloves and peeled

Toss together rutabaga, parsnips and half each of the cider, butter, thyme, salt and pepper. Spread in greased 13x9-inch glass baking dish or small roasting pan.

Cover with foil; roast in 425 degree F oven for 15 minutes.

Meanwhile, toss together leeks, red peppers, fennel, garlic and remaining cider, butter, thyme, salt and pepper. Spread in separate same-sized greased baking dish or roasting pan.

Cover the second vegetable mixture with foil; add to oven; roast for 30 minutes.

Uncover both pans; stir vegetables. Roast, stirring occasionally, until tender, golden and almost no juices remain, about 30 minutes.

Makes 8 to 10 servings
Adapted from source: Canadian Living: The Vegetarian Collection by Alison Kent, Canadian Living Test Kitchen