Roasted Root Vegetables With Apple Juice

Roasted Root Vegetables With Apple Juice

40 Reviews 3 Pics
Christine L.
Recipe by  Christine L.

“Caramelized roasted vegetables made with a white wine syrup.”

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Ingredients

Adjust Servings

Original recipe yields 8 serving

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.

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Reviews (40)

Rate This Recipe
Doughgirl8
73

Doughgirl8

This was great. I did change the preparation method, however: I tossed all of the vegetable cubes in olive oil and roasted them for about half an hour while I reduced the apple cider & wine. I added the cider-wine glaze to the pans and roasted an additional 15 minutes or so, until the glaze caramelized and any extra liquid had evaporated. I didn't use the butter, since I'd used olive oil for roasting. It looks like a ton when you're making it, but I think the number of servings is pretty accurate.

LAUREN007
30

LAUREN007

This was really good. It even turned out despite my errors. I was impatient and didn't boil the apple juice and wine enough before adding the butter and pouring over the veggies. I felt guilty and pulled them out of the oven after 5 minutes or so, drained it and put the apple juice and wine back on the stove to reduce further. Then I reduced it too much! I poured the mixture over the veggies again and threw it in the oven for a second time. I let it cook for about 35 mintues and it turned out great! So yummy! I used a couple of sweet potatoes, some carrots and parsnips. The veggies had a nice flavour and had a bit of a gourmet taste to them. Not your typical cooked veggies. I'll make this again; thanks Christine.

Maggie Riley
27

Maggie Riley

These were fantastic! I used Brussels sprouts, cut in half and no rutabaga, and the Brussels were almost my favorites! Except for maybe the parsnips - I love parsnips! Who knew? I roasted this a bit longer than the recipe, until the liquid had boiled away to a nice glaze and the veggies got browned a bit. I will definitely do this again!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 296 cal
  • 15%
  • Fat
  • 5.1 g
  • 8%
  • Carbs
  • 55.8 g
  • 18%
  • Protein
  • 4.2 g
  • 8%
  • Cholesterol
  • 11 mg
  • 4%
  • Sodium
  • 192 mg
  • 8%

Based on a 2,000 calorie diet

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Roasted Winter Root Vegetables

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