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Epicurious

Cider-Glazed Roasted Root Vegetables

3.8

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Cider-Glazed Roasted Root VegetablesPornchai Mittongtare

Elegant batons of carrots, parsnips, and rutabagas make a pretty presentation. Serve this alongside roast pork, beef, or lamb.

Market tip: If carrots still have the tops attached, make sure they are bright green and fresh-looking. Choose cream-colored parsnips that taper gently; this makes it easier to cut uniform pieces. Medium-size rutabagas (about the size of a yellow onion) are best; larger ones can be woody.

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