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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This mixture of vegetables is subtly flavored with apple juice and wine. Ingredients:
3 cups apple juice |
1 cup semisweet white wine (such as gewürztraminer or riesling) |
3 tablespoons butter |
1 1/4 pounds turnips |
1 1/4 pounds parsnips |
1 1/4 pounds carrots |
1 1/4 pounds red-skinned sweet potatoes (yams) |
1 1/4 pounds rutabagas |
Directions:
1. Boil apple juice and wine in heavy large saucepan until reduced to 3/4 cup, about 30 minutes. Whisk in butter.
2. Preheat oven to 425°F. Peel and cut vegetables into 1/2-inch pieces. Divide between 2 large roasting pans. Pour apple juice mixture over vegetables. Sprinkle with salt and pepper. Toss to coat. Roast until vegetables are tender and golden, stirring occasionally, about 40 minutes.
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