Roasted Root Vegetables With Apple Juice

Roasted Root Vegetables With Apple Juice

48

"Caramelized roasted vegetables made with a white wine syrup. Originally submitted to ThanksgivingRecipe.com."

Ingredients

servings 296 cals
Serving size has been adjusted!

Original recipe yields 8 servings

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Nutrition

  • 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

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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.

Footnotes

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

Reviews

48
  1. 53 Ratings

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Most helpful

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. ...

Most helpful critical

In my opinion the directions should be revised. Veggies should be in a shallow layer - I guess that's why the two pans - and the cooking time seems to be much longer. I'm now at two hours in the...

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. ...

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 roas...

I did a Renaissance feast for 50 people and used this recipe. They loved it. I kept it simple, potatoes, sweet potatoes and carrots. I also tossed the veggies in olive oil before roasting the...

I made this with what I had on hand, which was 2 sweet potatoes, a rutabaga (sweeter version of a turnip), brussel sprouts and a purple onion. I cut the onion into wedges, trimmed the ends and ...

These veggies are exceptionally delicious, especially when paired with an apple and pork main dish. Although, come to think of it, the veggies really ought to be the main dish! Don't be afraid...

In my opinion the directions should be revised. Veggies should be in a shallow layer - I guess that's why the two pans - and the cooking time seems to be much longer. I'm now at two hours in the...

This was a lot of work but it turned out great and I have a lot of leftovers. I would say though, to coat the veggies with olive oil so that they roast well. Also, I threw in some Butternut Squa...

Made as written for thanksgiving, but with differant veg. (pink beets red beets and carrots) I didn't even get to try it as it was all gone by the time it came to me! everyone loved it!

I picked to add butternut squash since I only had a rutabega and not also the turnip. These assorted vegetables did not cook in the 40 minutes and kept drying out as they were cooking. I had n...