Mulled Cider Reduction Roasted Root Vegetables

Serves 4 · 20 min prep · 55 min cook

Ingredients

• 3 carrots, peeled and cut into sticks
• 3 parsnips, peeled and cut into sticks
• 1 large sweet potato, cubed
• 1 red onion, cut into wedges
• 1.5 cups mulled cider
• 3 tbsp olive oil
• 1 tbsp maple syrup
• 1 tbsp fresh thyme leaves
• 1 tsp fresh rosemary, chopped
• 1.25 tsp kosher salt
• 3/4 tsp black pepper
• 1 tsp apple cider vinegar
• 1/3 cup toasted pecans, roughly chopped
• 2 tbsp fresh parsley, chopped

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed baking sheet with parchment for easy cleanup.
2. 2In a small saucepan, bring the mulled cider to a boil over medium-high heat. Reduce to a lively simmer and cook uncovered for 12 to 15 minutes until reduced to glossy, syrupy liquid. Stir in the maple syrup and apple cider vinegar, then remove from heat.
3. 3While the cider reduces, cut the carrots, parsnips, sweet potato, and red onion into roughly even pieces so they roast at the same rate. Place them in a large bowl.
4. 4Drizzle the vegetables with olive oil, then season with salt, black pepper, thyme leaves, and chopped rosemary. Toss thoroughly until every piece is coated and fragrant.
5. 5Spread the vegetables in a single layer on the prepared baking sheet, making sure they have a little space so they caramelize instead of steam.
6. 6Roast for 25 minutes, then remove the pan and drizzle half of the mulled cider reduction over the vegetables. Toss gently with a spatula and return to the oven.
7. 7Continue roasting another 15 to 20 minutes until the edges are deeply caramelized, the sweet potato is tender, and the reduction has formed sticky, lacquered spots on the vegetables.
8. 8Transfer the hot vegetables to a serving platter. Drizzle with the remaining mulled cider reduction, then scatter toasted pecans and chopped parsley over the top. Serve immediately while the glaze is still glossy and the nuts are crunchy.