Herbed Apple & Vegetable Saute

1. 1

   In a large saucepan, combine 1 cup cider, rosemary and 1/8 teaspoon pepper. Bring to a boil; cook 13-15 minutes or until liquid is reduced to 1/4 cup.

2. 2

   Meanwhile, in a large skillet, heat oil over medium heat. Add carrots; cook and stir 4 minutes. Stir in parsnip and remaining cider; cook 4-6 minutes longer or until vegetables are crisp-tender, stirring occasionally. Add apples, sage, salt, thyme and remaining pepper; cook and stir 6-8 minutes or until apples are slightly softened.

3. 3

   Remove rosemary from cider reduction. Serve drizzled over vegetable mixture.

* Per serving · 4 servings · Values may vary.