For the herb butter
- 8 Tbsp. unsalted butter, room temperature
- 1 Tbsp. fresh rosemary, chopped
- 1 Tbsp. fresh thyme, chopped
- 1 Tbsp. fresh sage, chopped
- 1 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
For the veggies
- 1 medium head cauliflower, cut into florets
- 4 large carrots, peeled, halved and cut into 1" pieces on a diagonal
- 1 small butternut squash, cubed (3-4 cups)
- 1/2 lb. Brussels sprouts, trimmed and cut in half
- 1-2 fennel bulbs, cut into 1" inch wedges
For the cider glaze
- 3 cups apple cider (NOT apple cider vinegar)
- 1 cup white vinegar
- 1 Tbsp. granulated sugar
Garnish: toasted pine nuts, fresh parsley