Roasted Root Vegetables With Apple Juice39 Reviews
“Caramelized roasted vegetables made with a white wine syrup.” - by Christine L.
Original recipe yields 8 serving
- 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.
Amount Per Serving (8 total)
- 296 cal
- 5.1 g
- 55.8 g
Based on a 2,000 calorie diet
Reviews (39)Rate This Recipe
"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!"
Savory Roasted Root Vegetables
Oven Roasted Root Vegetables
Just swipe to see more like this.