When the vegetables are golden brown, they are tossed with an apple cider reduction and sprinkled with fresh parsley. The results are toasty, sticky, sweet, and savory. A dear friend and great chef, Matthew Wendell, made these rustic vegetables for us while we lived in the White House. They have become a staple at our Thanksgiving because of the simplicity and purity of the dish. Editor at large Jenna Bush Hager.