Roasted Vegetable Medley with Cider Glaze • Kroll's Korner

Ingredients

• 8 Tbsp. unsalted butter, room temperature
• 1 Tbsp. fresh rosemary, chopped
• 1 Tbsp. fresh thyme, chopped
• 1 Tbsp. fresh sage, chopped
• 1 1/2 tsp. kosher salt
• 1/4 tsp. black pepper
• 1 medium head cauliflower, cut into florets
• 4 large carrots, peeled, halved and cut into 1" pieces on a diagonal
• 1 small butternut squash, cubed (3-4 cups)
• 1/2 lb. Brussels sprouts, trimmed and cut in half
• 1-2 fennel bulbs, cut into 1" inch wedges
• 3 cups apple cider (NOT apple cider vinegar)
• 1 cup white vinegar
• 1 Tbsp. granulated sugar