Cider-Roasted Root Vegetables

Brian and I made these for my mom when she was in town. From my Fresh Every Day cookbook, recipes from a cafe I love in Chapel Hill, NC (I use this all the time). Perfect for cooking up mysterious or abundant root veggies. I used whatever I had on hand courtesy of my Fresh Picks box, which included scarlet turnips and rutabagas. To veganize, leave out the butter and double the EVOO. Roasted parsnips are incredible.

Serves 4-6

1/4 c. cider vinegar
1/4 c. unfiltered apple juice or apple cider
2 T. olive oil
3 T. unsalted butter, melted
1 T. Dijon mustard
2 T. chopped fresh rosemary or thyme or combo or both
2 small turnips, trimmed, peeled, and quartered lengthwise
4 small potatoes, halved
1 medium sweet potato, peeled and cut into 2-in. wedges
2 carrots, peeled and cut into 2-in. pieces
2 parsnips, peeled and cut into 2-in. pieces
Sea salt and black pepper to taste
2 T. chopped fresh parsley

1. Preheat oven to 400F.
2. Whisk the vinegar, apple juice, oil, butter, mustard, and rosemary/thyme together in a large bowl (I skipped this step and dumped everything into the glass baking dish I roasted everything in). Add veggies and toss/stir to coat. Season with salt & pepper and spread veggies into single layer - as best you can. Roast for 45-50 mins, stirring veggies occasionally, until they are tender and light golden brown around the edges (note: I ended up roasting almost an extra hour, as I like my veggies so roasted they start to caramelize). Toss with parsley and serve warm or at room temperature.