Fall roasted veggies
Roast
Roasting
If you haven't discovered the glories of boiled cider, you should. Imagine the essence of fall, concentrated into a heady syrupy apple-y elixir. If you have ever been in an orchard where the bees get drunk from eating the fermenting fruit and bumble around in a bliss of over-indulgance, it's like that. Made in similar fashion to that of maple syrup, apple cider is boiled down until reduced to the slightly thick and darkly mysterious liquid that can be used on anything - oatmeal, pancakes, savory vegetables. Boiled cider is a regional thing - mostly found in New England but you can order it online if your local specialty store doesn't have it. I get mine from Woods Cider Mill in Vermont. <br /> <br />And a disclaimer about this recipe: these vegetables will be 'done' at different times. I am not opposed to either mushy apples or 'al dente' parsnips but I am vehemently against extra work so....I cooked them all together. If you want a more even-textured dish add them in the following order: parsnips, sweet potato and acorn squash, apple and fennel. <br /> <br />I. Love. Fall.
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