Roasted Root Vegetables With Apple Juice

"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 t..." See morehe 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."

"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 p..." See moreulled 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."

"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 bi..." See moret 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!"