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- Reynolds Wrap® Aluminum Foil
- 0.66666668653488 cup apple cider
- 2 tablespoons apple cider vinegar
- 2 tablespoons coarse-grain Dijon mustard
- 2 tablespoons honey
- 2 teaspoons chopped fresh thyme
- 0.25 teaspoon salt
- 1.5 pounds carrots, peeled and cut into sticks
- 1.5 pounds parsnips, peeled and cut into sticks
- Preheat the oven to 400 degrees F. Line a roasting pan with Reynolds Wrap® Aluminum Foil and set aside. In a large bowl, whisk together apple cider, oil, vinegar, mustard, honey, thyme, and salt. Add carrots and parsnips, toss to coat, then transfer to the roasting pan and spread evenly.
- Roast uncovered for 35 minutes or until veggies are tender and liquid is gone, stirring twice while cooking. Serves 8.
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