Wonderful Fall flavors! Great with pork!
Preheat oven to 425 degrees. On a large-rimmmed baking sheet stir together the beets, parsnips, shallot, oil, salt and pepper. Bake stirring occasionally about 25 minutes. Add Cider syrup, pecans, sage and mustard, stirring to combine. Bake 5 minutes more. About 6 servings.
In a small Dutch oven, bring the cider to a boil over medium high heat. Boil until the cider reduces to about 1 cup, about 40 minutes. Mixture will thicken as it cools. Refrigerate for up to 2 weeks.
8 medium golden beets, peeled and cut into wedges
1 pound parsnips, peeled and halved, cut into 2-inch pieces
6 medium shallots, peeled and quartered
2 T. olive oil
1/2 tsp. salt
1/2 tsp. pepper
1/2 cup Cider Syrup (see recipe below)
1/3 cup toasted pecans, chopped
2 T. fresh sage, finely chopped
1 T. whole-grain mustard
1 quart apple cider