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.
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.
large sweet potato, peeled and cut into 1/2" dice
bulb fennel, sliced into 1/2" pieces
apple (I used golden delicious), peeled, cored and cut into 1/2" dice
fresh sage leaves
In This Recipe
Pre-heat the oven to 425. I live at altitude so I have to roast my vegetables for, like, 8 hours before they are done. You may have better luck at the 40-60 minute mark.
Mix the first 4 ingredients together in a large bowl. Add the vegetables and sage leaves and toss to coat. Alternatively, add the parsnips only and add in vegetables in the order listed above in about 5-7 minute intervals.
Roast until vegetables are done to your liking, remove the sage leaves and serve.
Eat and remember that the end of Summer isn't the end of the world and dream sweet dreams about ski jackets, crackling fires and hot toddies.
Full-time working wife and mother of two small boys whose obsessive need to cook delicious food is threatening to take over what little free time I have. I grew up in a family of serious cookers but didn't learn to cook myself until I got married and got out of the military and discovered the joys of micro-graters, ethiopian food, immersion blenders and watching my husband roll around on the floor after four servings of pulled pork tamales (with real lard!) complaining that he's so full he can't feel his legs. Trying to graduate from novice cooker to ranked amateur. The days of 'the biscuit incident of aught five' as my husband refers to it are long past but I still haven't tried my hand at paella so I'm a work in progress!