Roasted Root Vegetables with Cider Glaze

"My dear friend and excellent chef, Matthew Wendell, prepared these vegetables for us in a rustic way when we lived in the White House. They became the main course for our Thanksgiving meal because of the simplicity and purity of the dish." - Editor-in-Chief Jenna Bush Hager
Preheat the oven to 425 degrees. Combine the first 5 ingredients in a large bowl. Add thyme and the next 3 ingredients; toss to combine. Spread the vegetable mixture in a single layer on 2 lightly oiled (cooking spray) jelly roll tins.Bake at 425 ° C for 35-40 minutes or until the vegetables are soft and browned, stirring after 20 minutes.Meanwhile, bring the apple cider and the following 2 ingredients to a boil in a medium saucepan over high heat. Cook, stirring occasionally, for 30 minutes or until reduced to 1/3 cup.Transfer the sauteed vegetables to a large bowl and toss with the apple-cider mixture. Sprinkle with fresh parsley.