Roasted Root Vegetables With Cider Jus

• 3 tablespoons olive oil
• 3 cups apple cider
• 1 cup apple cider vinegar
• 1 1/2 tablespoons tomato & Parsley Vinaigrette
• 1 1/4 pounds turnips
• 1 1/4 pounds parsnip
• 1 1/4 pounds carrots
• 1 1/4 pounds sweet potatoes or red, I like leaving the skins on
• 1 red onion large, quartered
• 1 zucchini med chopped, for color, optional

1. Boil apple juice and wine in a large saucepan until reduced to 3/4 cup, about 30 min.
2. Whisk in olive oil and Veggie Rub.
3. Preheat oven to 425 f.
4. Peel and cut vegetables into 1/2 inch pieces.
5. Divide between 2 roasting pans.
6. Pour apple juice mixture over vegetables.
7. Toss to coat.
8. Roast until vegetables are tender & golden, stirring occasionally, about 40 min.

olive oil, apple cider, apple cider vinegar, tomato, turnips, parsnip, carrots, sweet potatoes, red onion, zucchini

Taken from www.yummly.com/recipe/Roasted-Root-Vegetables-with-cider-jus-1669299 (may not work)