Cider-Roasted Vegetables

(7) Course Side Dishes

Ingredients in this Recipe

1 1/2 pounds baby carrots, peeled (or 1 1/2 pounds carrots cut into 2 inch chunks)
1 1/2 pounds beets (1 bunch), peeled and cut into wedges
1 1/2 pounds parsnips, peeled and cut into 2 inch chunks
1 pound shiitake or cremini mushrooms, cleaned and stemmed
2 tablespoons apple cider vinegar
4 tablespoons brown sugar
4 tablespoons olive oil

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