Fall Roasted Veggies

• 5 tablespoons butter, melted
• 1/3 cup boiled cider
• 3 tablespoons bourbon
• 1 tablespoon brown sugar
• 1/2 acorn squash, peeled and cut into 1/2" dice
• 4 small parsnips, peeled and cut into 1/2" dice
• 1 large sweet potato, peeled and cut into 1/2" dice
• 1 bulb fennel, sliced into 1/2" pieces
• 1 apple (I used golden delicious), peeled, cored and cut into 1/2" dice
• 4 fresh sage leaves

1. Pre-heat the oven to 425. I live at altitude so I have to roast my vegetables for, like, 8 hours before they are done. You may have better luck at the 40-60 minute mark.
2. Mix the first 4 ingredients together in a large bowl. Add the vegetables and sage leaves and toss to coat. Alternatively, add the parsnips only and add in vegetables in the order listed above in about 5-7 minute intervals.
3. Roast until vegetables are done to your liking, remove the sage leaves and serve.
4. Eat and remember that the end of Summer isn't the end of the world and dream sweet dreams about ski jackets, crackling fires and hot toddies.

butter, boiled cider, bourbon, brown sugar, acorn, parsnips, sweet potato, fennel, apple, sage

Taken from food52.com/recipes/14462-fall-roasted-veggies (may not work)