Roasted Root Vegetables With Apple Juice

Christine L. 0

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

Ingredients {{adjustedServings}} servings 296 cals

Serving size has been adjusted!

Original recipe yields 8 servings



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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  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

  1. 52 Ratings


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.


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

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!