Roasted Root Vegetables With Apple Juice recipe

All Recipes Side Dish Vegetables Sweet Potatoes

Ingredients

3 tablespoons butter
3 cups apple juice
1 cup dry white wine
1 ¼ pounds turnips
1 ¼ pounds parsnip
1 ¼ pounds carrots
1 ¼ pounds sweet potatoes
1 ¼ pounds rutabagas
salt and pepper to taste

Nutrition Info

296.2 calories
carbohydrate: 55.8 g
cholesterol: 11.4 mg
fat: 5.1 g
fiber: 10.7 g
protein: 4.2 g
saturatedFat: 2.9 g
servingSize: -
sodium: 191.8 mg
sugar: 26.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Boil apple juice and wine in a large saucepan until reduced to 3/4 cup, about 30 minutes. Whisk in butter or margarine.

  2. Preheat oven to 425 degrees F (220 degrees C).

  3. 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.

  4. Roast until vegetables are tender and golden, stirring occasionally, about 40 minutes.

Recipe Yield

8 serving

Recipe Note

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

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