Roasted Vegetables with Shallots & Apple Cider Reduction

Roasted Vegetables with Shallots & Apple Cider Reduction
Author: 
Serves: 5-6
 

Ingredients
  • 1 quart pure apple cider
  • 6 cups mixed root vegetables of choice (parsnips, turnips, sweet potatoes, rutabaga, celeriac, carrots, etc.) cut into uniform sizes/shapes of choice – long strips, wedges, cubes, etc.
  • 3 Tbsp. olive/sunflower oil
  • Salt & pepper to taste
  • 1 Tbsp. fresh or 1 tsp. dried thyme
  • ½ c. shallots, diced

Instructions
  1. Preheat oven to 400 degrees.
  2. Bring apple cider to a boil in a heavy bottomed pan over medium-high heat. Lower heat to maintain a rapid simmer & cook until reduced to about ¼ the original volume, stirring occasionally (should take 20-30 minutes – be careful not to take it too far & burn it). Keep warm.
  3. Meanwhile, toss prepared vegetables in oil to coat & spread in a single layer onto a rimmed baking sheet.
  4. Roast, turning occasionally, until just starting to brown but still au dente, about 20-30 minutes (if you have convection, use it – but lower cooking times).
  5. Remove from oven & sprinkle with salt & pepper & thyme, stir in shallots, & roast for another 10-15 minutes, until veggies are getting softer & golden browned.
  6. Toss with apple cider reduction & serve.