Bought some spiced apple cider at Trader Joe's, it's got a fair amount of nutmeg and clove so it's not overly sweet. I am making roasted carrots and parsnips and think this cider would work great in combination...so I wanted to see what your opinion was for best method:
1) toss the roots with the cider and roast (non stick foil) - might it burn at 400* ?
2) reduce the cider to a syrupy consistency and drizzle over the veg after they are roasted?
I'm thinking #2 would likely make the cider glaze taste more obvious.