• 2 cups cider
  • 4 large carrots, Peeled and cut into sticks
  • 3 large parsnips, Peeled and cut into sticks
  • 2 medium onions, Peeled and cut into eighths
  • 1 tablespoon olive oil
  • 2 tablespoons butter, Cut into small pieces
  • 1 tablespoon fresh thyme


Preheat oven to 425°. Place cider in saucepan and bring to a boil. Boil 15 minutes until reduced by half. Prepare all vegetables and place them in a single layer on a large rimmed baking sheet. Drizzle with oil and toss to coat. Drizzle cider over the vegetables. Scatter butter pieces over the top. Add salt and pepper (optional). Cover tightly with foil and bake until vegetables are almost crisp-tender about 15 minutes. Remove foil and stir vegetables to coat with pan juices. Bake uncovered about 15 minutes or until vegetables brown and some of the juices evaporate. Transfer mixture into serving bowl and sprinkle with thyme leaves.