Step 1

In a large mixing bowl, make the marinade/glaze, whisk together the apple cider, olive oil, apple cider vinegar, dijon, agave, thyme and salt.

Step 2

Add the chopped carrots, parsnips and sweet potatoes to the bowl. Toss the vegetables in the marinade to coat them. Then let them sit for about 15-20 minutes in the marinade.

Step 3

Preheat the oven to 400 degrees(F).

Step 4

Then pour the vegetables, marinade and all onto a large sheet pan. Spread out evenly, then roast for about 20 minutes, toss the vegetables, then roast for about 15 more minutes or until nice and brown and the marinade turns into a thick glaze.

Step 5

Let cool for just a few minutes, then serve.