Name: Cider-Roasted Carrots and Parsnips
Yield: 8
Ingredients: Reynolds Wrap® Aluminum Foil -; Apple cider - ⅔ cup; Olive oil - 2 tablespoons; Apple cider vinegar - 2 tablespoons; Coarse-grain Dijon mustard - 2 tablespoons; Honey - 2 tablespoons; Chopped fresh thyme - 2 teaspoons; Salt - ¼ teaspoon; Carrots, peeled and cut into sticks - 1 ½ pounds; Parsnips, peeled and cut into sticks - 1 ½ pounds

Ingredients for - Cider-Roasted Carrots and Parsnips

1. Reynolds Wrap® Aluminum Foil

2. Apple cider ⅔ cup

3. Olive oil 2 tablespoons

4. Apple cider vinegar 2 tablespoons

5. Coarse-grain Dijon mustard 2 tablespoons

6. Honey 2 tablespoons

7. Chopped fresh thyme 2 teaspoons

8. Salt ¼ teaspoon

9. Carrots, peeled and cut into sticks 1 ½ pounds

10. Parsnips, peeled and cut into sticks 1 ½ pounds

How to cook deliciously - Cider-Roasted Carrots and Parsnips

1 . Stage

Preheat the oven to 400 degrees F. Line a roasting pan with Reynolds Wrap® Aluminum Foil; set aside. In a very large bowl whisk together the apple cider, oil, vinegar, mustard, honey, thyme, and salt. Add carrots and parsnips and toss to coat. Transfer vegetables and liquid to the prepared roasting pan; spread in an even layer.

2 . Stage

Roast, uncovered, for 35 minutes or until vegetables are tender and liquid has evaporated, stirring twice during roasting. Makes 8 servings.