Roasted Root Vegetables in Cider

1 quart apple cider
2 Tbsp. canola oil
5 large parsnips, peeled and cut into 2-inch chunks
4 large carrots, peeled and cut into 2-inch chunks
5 Yukon gold potatoes, scrubbed and cut into 2-inch
chunks
1 quart pearl or cipoline onions, peeled
2 large sweet potatoes, scrubbed and cut into 2-inch
chunks
1/2 cup peeled garlic cloves
2 large celery roots, peeled and cut into 2-inch chunks
Salt and pepper
2 Tbsp. butter
1 1/2 Tbsp. chopped parsley

Boil cider in heavy saucepan until syrupy and reduced by two-thirds. Set aside. Heat oven to 450 degrees. Place large deep roasting pan inside and heat 15 minutes. Remove pan and add canola oil. Return to oven and heat 3 minutes. Combine all vegetables in very large bowl and mix well. Spread into heated roasting pan and season well with salt and pepper to taste. Roast, stirring every 10 minutes or so, until vegetables are browned and softened but not cooked through, about 25 minutes. Pour reduced cider over and mix well. Roast until vegetables are tender and well browned and cider is nearly evaporated, about 15 minutes longer. Add butter and toss to mix. Adjust seasoning and mix again. Sprinkle with parsley before serving. Serves 8 with leftovers.