Cider Glazed Roasted Root Vegetables
Ingredients
- 3 tablespoons butter
- 12 ounces carrots (about 2 large), peeled, cut into 2x1/3-inch sticks
- 12 ounces parsnips (about 3 large), peeled, cut into 2x1/3-inch sticks
- 12 ounces rutabagas (about 2 medium), peeled, cut into 2x1/3-inch sticks
- 1 cup sparkling apple cider
- 2 tablespoons Calvados (apple brandy) or other brandy
- 1 tablespoon minced fresh parsley
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