Roasted Root Vegetables With Apple Juice
Share recipe
Description
Caramelized roasted vegetables made with a white wine syrup. Originally submitted to ThanksgivingRecipe.com.
Ingredients
- 3 tablespoons butter
- 3 cups apple juice
- 1 cup dry white wine
- 1 ¼ pounds turnips
- 1 ¼ pounds parsnip
- 1 ¼ pounds carrots
- 1 ¼ pounds sweet potatoes
- 1 ¼ pounds rutabagas
- salt and pepper to taste
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.
Nutrition Facts
serving: 8 serving
calories: 296.2 kcal
carbohydrates: 55.8 g
protein: 4.2 g
saturated fat: 2.9 g
cholesterol: 11.4 mg
sodium: 191.8 mg
fiber: 10.7 g
sugar: 26.8 g
Categories