Roasted Root Vegetables With Apple Juice

Roasted Root Vegetables With Apple Juice

Caramelized roasted vegetables made with a white wine syrup. Originally submitted to ThanksgivingRecipe.com.

Rated 4 from 47 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 parsnip

1 1/4 pounds carrots

1 1/4 pounds sweet potatoes

1 1/4 pounds rutabagas

salt and pepper to taste

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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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