Roasted Sweet Vegetables in Spicy Cinnamon Cider

• 1 cup sweet apple cider
• 2 tablespoons white wine vinegar
• 2 tablespoons margarine
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/2 cup brown sugar, packed
• 4 1/2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1 tablespoon kosher salt
• 1/4 teaspoon cayenne pepper (or to taste)
• 2 large sweet potatoes, peeled and cut into chunks
• 1 pound prepared peeled and cubed butternut squash
• 25 baby carrots
• 1/2 cup raisins
• 1/2 cup golden raisins

Preparation

1. Preheat oven to 375 degrees F. Lightly grease a roasting pan with non-stick cooking spray.
2. In a small saucepan place apple cider, vinegar, margarine, olive oil, lemon juice, sugar, cinnamon, nutmeg, salt and cayenne pepper. Warm over low heat 3-5 minutes.
3. Place sweet potatoes, butternut squash, carrots and raisins in prepared pan.
4. Pour warm sauce over vegetables.
5. Cover tightly with aluminum foil. Bake at 375 degrees for 1 hour and 30 minutes or until vegetables are soft. Serve immediately.