Roasted Root Vegetables With Apple Juice

40

"Caramelized roasted vegetables made with a white wine syrup."

Ingredients

{{adjustedServings}} servings 296 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 296 kcal
  • 15%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 55.8g
  • 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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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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

40
  1. 52 Ratings

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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 a...

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...

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 thi...