Photo: Hector Sanchez; Styling: Buffy Hargett Miller 
Hands-on Time
1 Hour 15 Mins
Total Time
1 Hour 15 Mins
Yield
Makes 8 servings

"A dear friend and great chef, Matthew Wendell, made these rustic vegetables for us while we lived in the White House. They have become a staple at our Thanksgiving because of the simplicity and purity of the dish." --Editor-at-large Jenna Bush Hager

How to Make It

Step 1

Preheat oven to 425°. Toss together first 5 ingredients in a large bowl. Add thyme and next 3 ingredients; toss. Arrange vegetable mixture in a single layer on 2 lightly greased (with cooking spray) jelly-roll pans.

Step 2

Bake at 425° for 35 to 40 minutes or until vegetables are tender and browned, stirring after 20 minutes.

Step 3

Meanwhile, bring apple cider and next 2 ingredients to a boil in a medium saucepan over high heat. Boil, stirring occasionally, 30 minutes or until reduced to 1/3 cup.

Step 4

Transfer roasted vegetables to a large bowl, and toss with apple cider mixture. Sprinkle with fresh parsley.

Ratings & Reviews

Greaaaaaat stuff!

KellyRock
November 19, 2015
I made this recipe for my book club and every single woman asked for it.  It's just great and I plan to make it for Thanksgiving!  It's delicious and different. My questions concern how much work can be performed ahead of time.  I cleaned and cut the vegetables several days before my party - but I don't know whether you can make the vinegar sauce in advance.

KellyRock's Review

DebiWingate
November 28, 2014
This was a hit at Thanksgiving! Great vegetarian dish for our crowd, so easy and YUMMY!