Herbed Apple & Vegetable Saute

• 1 cup plus 2 tablespoons apple cider, divided
• 2 fresh rosemary sprigs
• 1/4 teaspoon pepper, divided
• 1 tablespoon olive oil
• 3 medium carrots, chopped
• 1 medium parsnip, peeled and chopped
• 2 large Cortland or other apples, peeled and chopped
• 3/4 teaspoon dried sage leaves
• 1/4 teaspoon salt
• 1/4 teaspoon dried thyme

1. In a large saucepan, combine 1 cup cider, rosemary and 1/8 teaspoon pepper. Bring to a boil; cook 13-15 minutes or until liquid is reduced to 1/4 cup.
2. Meanwhile, in a large skillet, heat oil over medium heat. Add carrots; cook and stir 4 minutes. Stir in parsnip and remaining cider; cook 4-6 minutes longer or until vegetables are crisp-tender, stirring occasionally. Add apples, sage, salt, thyme and remaining pepper; cook and stir 6-8 minutes or until apples are slightly softened.
3. Remove rosemary from cider reduction. Serve drizzled over vegetable mixture.

apple cider, rosemary sprigs, pepper, olive oil, carrots, parsnip, other apples, sage, salt, thyme

Taken from www.tasteofhome.com/recipes/herbed-apple-vegetable-saute/ (may not work)