Cider Roasted Vegetables

Makes 6 - 8 servings

Ingredients:
1 pound beets (1 bunch), peeled and cut into wedges
1 pound parsnips, peeled and cut into 2-inch chunks
1 pound baby carrots, peeled (or 1 1/2 pounds carrots cut into 2-inch chunks)
1 pound rutabagas
1 pound sweet potatoes
1 pound butternut squash
4 tablespoons brown sugar
4 tablespoons olive oil
2 tablespoons cider vinegar
1 pound shiitake or cremini mushrooms, cleaned and stemmed
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Heat oven to 450°F. Place the vegetables in 2 small roasting pans. In a medium bowl, whisk together the brown sugar, oil, and vinegar. Pour over the vegetables and toss. Cook, stirring once, until almost tender, about 50 minutes. Add the mushrooms, toss, and roast for 10 minutes more. Season with salt and pepper.

Tip: To make this side dish ahead of time, roast the vegetables early in the day and set the roasting pans aside. Serve at room temperature or return the vegetables to a warm oven to heat while you carve the turkey.