Roasted Vegetables with Apple Cider Syrup

You can mix up the quantities/varieties of autumn veggies for this dish.

½ small winter squash, such as acorn*

1-2 small turnips, daikon radishes (or 1/2 rutabaga)

1 medium potato

2 carrots and/or parsnips

¼-½ c. rough chopped onion (to your taste)

1 small clove garlic, minced or pressed

1 tsp. dried thyme

1 Tbsp. olive oil

Dash or two of salt to your taste

1 c. garbanzo beans, drained and rinsed

Preheat oven to 425°. Line a rimmed baking sheet with parchment paper.

Peel and cut vegetables into similar bite-sized chunks. Toss all of the ingredients together in a bowl except the garbanzo beans.

Lay the veggies in a single layer on the prepared baking sheet. Roast for 15 minutes. Remove pan, turn/stir, then scatter the garbanzo beans onto the sheet amongst the veggies and return pan to oven; roast for 15-30 min. more, or until the vegetables are tender/browned, and garbanzos are crisp.

Meanwhile, prepare the syrup:

In a saucepan, combine:

1½ c. apple cider

⅔ c. apple cider vinegar

2 Tbsp. maple syrup

2 whole cloves, optional

Bring to a boil, then keep on a medium boil, stirring often, until the liquid reduces by about half. It will take about 20 minutes or so.

To serve:

Place vegetable mixture on platter or plates, and drizzle with the syrup.

*if using a larger squash, use only a quarter of the squash

Recipe created or adapted by Liz Talley, Urban Graze

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