Ingredients

• 1 rutabaga (2 lb/1kg), peeled and cut into 3/4 inch (2 cm) cubes
• 4 parsnips (1 lb/500 g), peeled and cut into 1 inch (2.5 cm) cubes
• 1 cup (250 ml) apple cider
• 1/4 cup (60 ml) butter, melted
• 4 tsp (20 ml) minced fresh thyme
• 1 tsp (5 ml) salt
• 1/2 tsp (2 ml) pepper
• 3 leeks (white and light green parts only), cut into 1 inch (2.5 cm) thick rounds
• 2 sweet red peppers, cut into 2 inch (5 cm) pieces
• 1 large bulb fennel, trimmed and cut into 2 inch (5 cm) pieces
• 1 head garlic, separated into cloves and peeled

Directions
1 Toss together rutabaga, parsnips and half each of the cider, butter, thyme, salt and pepper. Spread in greased 13 x 9 inch (3 L) glass baking dish or small roasting pan. Cover with foil; roast in 425°F (220°C) oven for 15 minutes.

2 Meanwhile, toss together leeks, red peppers, fennel, garlic and remaining cider, butter, thyme, salt and pepper. Spread in separate same-sized greased baking dish or roasting pan; cover with foil. Add to oven; roast for 30 minutes.

3 Uncover both pans; stir vegetables. Roast, stirring occasionally, until tender, golden and almost no juices remain, about 30 minutes.

Makes 8 to 10 servings.