Roasted Root Vegetables With Apple Juice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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 1/4 pounds turnips |
1 1/4 pounds parsnip |
1 1/4 pounds carrots |
1 1/4 pounds sweet potatoes |
1 1/4 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.
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