2 teaspoons fresh thyme or fresh rosemary, finely chopped
2½ tablespoons olive oil
Salt and freshly ground black pepper
Instructions
Preheat oven to 425 degrees F.
To a small saucepan, add the apple cider and bring it to a light boil. Reduce the heat to a simmer, stirring often with a wooden spoon. After about 25 minutes, the cider will reduce and become thick, like a syrup. Turn off the heat and immediately pour the cider glaze into a bowl to allow it to cool.
Meanwhile, add the onion, parsnips, and sweet potato to a parchment-lined baking sheet. Sprinkle on the chopped thyme or rosemary and drizzle on the olive oil. Season thoroughly with salt and pepper. Toss and combine vegetables with hands, ensuring every piece is coated with oil. Spread vegetables out across pan so that no two pieces are overlapping. Roast in the oven until tender, about 18-20 minutes.
Transfer vegetables to a serving platter, drizzling all of the cider glaze all over the roasted vegetables. Serve immediately.