Recipe: Cider glazed roasted vegetables | Style at Home

Ingredients

• 1 rutabaga (2 lb/1kg), peeled and cut into 3/4 inch (2 cm) cubes
• 4 parsnips (1 lb/500 g), peeled and cut into 1 inch (2.5 cm) cubes
• 1 cup (250 ml) apple cider
• 1/4 cup (60 ml) butter, melted
• 4 tsp (20 ml) minced fresh thyme
• 1 tsp (5 ml) salt
• 1/2 tsp (2 ml) pepper
• 3 leeks (white and light green parts only), cut into 1 inch (2.5 cm) thick rounds
• 2 sweet red peppers, cut into 2 inch (5 cm) pieces
• 1 large bulb fennel, trimmed and cut into 2 inch (5 cm) pieces
• 1 head garlic, separated into cloves and peeled