Roasted Root Vegetables With Apple Juice43 Reviews
“Caramelized roasted vegetables made with a white wine syrup. Originally submitted to ThanksgivingRecipe.com.” - 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 (43)Rate This Recipe
"Didn't use rutabagas or sweet potatoes or turnips because didn't have them on hand, but just used more regular potatoes, carrots, and, parsnips. Will try with the other vegetables some day. Very g..." See moreood. Slightly sweet from the apple juice which was fine. I would suggest lining your pan with foil for easier cleanup! Thanks!"
Tell & Tagg's Momma
"I was making this for only 4, so I used only a turnip and a sweet potato. Used white grape juice because I had it on hand; microwave 5 minutes in the juice because I was short on time, then roasted it..." See more – WONDERFUL! I wanted to dress it up a little, so I added half an onion (wedged) and several sprigs of rosemary and roasted until onion was done. This really gave it piazza and more variety to the flavor. My father-in-law (who is not at all adventuresome with food) loved it and asked my mother-in-law to get the recipe!"
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