Roasted Root Vegetables With Apple Juice

Roasted Root Vegetables With Apple Juice

by Greg Willis 2 years ago
4.5 (10)
296.2 kcal
55.8 g carbs
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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. 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. 2. Preheat oven to 425 degrees F (220 degrees C).
  3. 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. 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