Cider-Glazed Root Vegetables

This is an excellent addition to any Autumn meal. Or, serve with cous-cous or quinoa and call it a vegetarian meal! This dish is always a big hit, so I hope you enjoy!

Cider-Glazed Root Vegetables
Prep time: 20 minutes
Cook time: 1 hr to 1 hr 20 minutes
Serves 8 to 10

1 rutabaga
4 parsnips
4 large carrots (or 8 medium-ish garden carrots)
3 leeks
1 cup apple cider*
4 tsp fresh thyme
salt & pepper to taste
4 garlic cloves, minced
butter or margarine

Pre-heat oven to 425F.

Peel and chop all the root vegetables into bite-sized pieces. Slice the leeks and put all the vegetables into a large oven-safe dish. Add in apple cider, thyme, salt, pepper, and garlic. Toss vegetables to coat. Dot with butter or margarine, cover, and roast for 1 hour to 1 hour 20 minutes, until vegetables are easily pierced with a fork (similar to testing potatoes).

Serve and enjoy!

Original found in Canadian Living: The Vegetarian Collection, page 

*I use the packaged apple cider, and I do approx. 2 pouches for the 1 cup of hot water.

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