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Ingredients
| salted butter: 3 Tbl |
| unsweetened apple juice: 3 cups |
| white wine: 1 cup |
| turnips: 1.25 lbs |
| parsnips: 1.25 lbs |
| carrots: 1.25 lbs |
| sweet potatoes: 1.25 lbs |
| rutabaga: 1.25 lbs |
| salt (to taste) |
| black pepper (to taste) |
Roasted Root Vegetables With Apple Juice
Credit: AllRecipes
User rating:
"Caramelized roasted vegetables made with a white wine syrup. Originally submitted to ThanksgivingRecipe.com."
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Prep Time
min -
Cook Time
min -
Servings
8 serving(s)
Tags
Directions
- Boil apple juice and wine in a large saucepan until reduced to 3/4 cup, about 30 minutes. Whisk in butter or margarine.
- Preheat oven to 425 degrees F (220 degrees C).
- Peel and cut vegetables into l/2 inch pieces. Divide between 2 roasting pans. Pour apple juice mixture over vegetables. Sprinkle with salt and pepper. Toss to coat.
- Roast until vegetables are tender and golden, stirring occasionally, about 40 minutes.