Roasted Root Vegetables With Apple Juice
Caramelized roasted vegetables made with a white wine syrup.
Rated
3.7
from
40
votes
Prep Time
Total Time
Servings
8 servings
What You Need
3 tablespoons butter
3 cups apple juice
1 cup dry white wine
1 1/4 pounds turnips
1 1/4 pounds parsnips
1 1/4 pounds carrots
1 1/4 pounds sweet potatoes
1 1/4 pounds rutabagas
salt and pepper to taste
Instructions
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.
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