Root Vegetable Pan Roast With Chestnuts And Apples

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1/2 cup cider vinegar

1/2 cup chicken or vegetable stock or canned low-sodium broth

2 tablespoons unsalted butter

1 tablespoon pure maple syrup

2 large sweet potatoes, peeled and cut into 2-inch chunks

2 medium red onions, each cut into 8 wedges through the core

1 cup vacuum-packed whole chestnuts (6 ounces)

1/4 cup extra-virgin olive oil

1 tablespoon thyme leaves

Salt and freshly ground pepper

2 medium beets, peeled and cut into 2-inch chunks

2 large tart apples, such as Granny Smith, cored and cut into eighths

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