Cider-Roasted Vegetables

Ingredients

• 2 tablespoons apple cider vinegar 
• 1.5 pounds baby carrots peeled cut into 2-inch chunks)
• 1.5 pounds beets peeled cut into wedges (1 bunch)
• 4 tablespoons brown sugar 
• 1 pound cremini mushrooms stemmed cleaned
• 4 tablespoons olive oil 
• 1.5 pounds parsnips peeled cut into 2-inch chunks

Equipment

• bowl
• oven
• whisk
• roasting pan

Directions

1. Heat oven to 450 F.
2. Place the vegetables in two small roasting pans. In a medium bowl, whisk together the brown sugar, oil, and vinegar.
3. Pour over the vegetables and toss to coat well. Cook until tender, about 1 hour, stirring halfway.
4. Add the mushrooms during the last 10 minutes, toss to coat well, and finish roasting. Season to taste with salt and freshly ground pepper.