Roasted Root Vegetables With Apple Juice

Roasted Root Vegetables With Apple Juice

47

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

Ingredients

{{adjustedServings}} servings 296 cals
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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.
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47
  1. 52 Ratings

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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...