Name: Cider-Glazed Roasted Root Vegetables
Yield: 6 Servings
Ingredients: 3 tablespoons butter; 12 ounces carrots (about 2 large), peeled, cut into 2x 1/3-inch sticks; 12 ounces parsnips (about 3 large), peeled, cut into 2x 1/3-inch sticks; 12 ounces rutabagas (about 2 medium), peeled, cut into 2x 1/3-inch sticks; 1 cup sparkling apple cider; 2 tablespoons Calvados (apple brandy) or other brandy; 1 tablespoon minced fresh parsley

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