Cider-Glazed Roasted Vegetables

We made these for Christmas Eve dinner. They are a little more effort than regular roasted veges but worth the effort!

The recipe is from the Vegetarian Collection published by Canadian Living.

1 rutabaga (2 lb/1kg), peeled and cut into 3/4 inch (2 cm) cubes
4 parsnips (1 lb/500g), 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 salt (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

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

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

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