Root Vegetables with Apple Cider Glaze

4 carrots cut into 1/2" cubes

2 turnips, cut into 1/2" cubes

4 medium beets, but into 1/2" cubes

2 medium onions, cut into quarters

3 celery stalks, cut into chunks

2 tbsp olive oil

1/4 cup each of apple cider vinegar

1/4 cup vegetable broth

2 tbsp butter

1 tbsp maple syrup or honey

Preheat oven to 400 degrees. Toss veggies with olive oil and salt and pepper. Spread into even layers on two baking sheets. Cook for about an hour; stir partway through. Bring cider, broth, butter and honey to boil on stovetop and let reduce for about 10 minutes. Toss veggies with sauce.